Nothing screams autumn like apples, and this dish puts them on full display. And Scout’s Tuna in Olive Oil, a bright burst of citrus, and classic cornbread make this iteration a cool weather winner. Or any weather winner. Enjoy it alongside a big glass of Chablis.
Cook time: 1 hour and 45 minutes
1 tin of Scout Tuna in Olive Oil
100 grams of Creme Fraiche (or plaine, full fat yogurt)
1 lemon’s worth of zest
2 Russet apples
1 cup of all purpose flour
1 cup of cornmeal
⅓ cup of white sugar
2 tsps of baking powder
1 tsp of salt
¼ cup of unsalted butter
¼ cup of buttermilk
2 eggs, whisked
½ cup of cooked corn kernels
1. For the apples, preheat the oven to 350 degrees celsius. Place a piece of parchment paper on a small baking sheet. Place your 4 cored apples on top. Place in the oven to roast for approximately 30 minutes.
2. When they’re ready, remove them from the oven and set them aside to cool. You want them to be tender, but not applesauce.
3. For the cornbread, whisk together all your dry ingredients in a medium bowl. Melt your butter, and fold it in, alongside your whisked eggs, buttermilk and corn kernels.
4. Pour your mixture into a parchment-lined loaf pan. Place it in the oven alongside your apples. Cook for approximately 45 minutes. If you insert a knife into the middle of the loaf, and it comes out clean, you’re done. Let it rest.
5. Mix your Scout Tuna in Olive Oil with the creme fraiche and lemon zest. Season with salt, to taste.
6. Once your apples have cooled, stuff the core with the tuna mixture, and return everything to the oven for 10 minutes.
7. Plate apples with chunks of cornbread and a drizzle of olive oil, and herbs of your choice for garnish.