Tuna peaches are one of the most confusing and cult Belgian recipes: half peaches in syrup, a tuna garnish, mayonnaise, a little lemon, parsley… and five minutes of preparation. On paper, the association seems unlikely. On the plate, however, it tells the story of a whole era of family cooking, practical, sweet and savory and deliciously retro.
Served cold as a starter, as part of a buffet, a family meal or a nostalgic aperitif, tuna peaches are one of those Belgian dishes that divide as much as they amuse. Some love them, others look at them with suspicion, but no one forgets them.
This recipe is prepared with very few ingredients: well-drained peaches in syrup, natural tuna, mayonnaise, lemon juice, parsley, salt and pepper. The contrast between the sweetness of the fruit, the saltiness of the tuna and the creaminess of the mayonnaise makes all the charm of this cold Belgian starter.
Au menu
What is tuna fishing?
Peaches with tuna are a cold Belgian starter made with syrup peach halves topped with a mixture of tuna, mayonnaise, lemon, parsley, salt and pepper. It’s a very simple, no-bake recipe that can be prepared in just a few minutes.
The dish plays on the contrast between the sweetness of the peaches, the saltiness of the tuna and the creaminess of the mayonnaise. It is precisely this unexpected combination that makes it a Belgian speciality that is as well-known as it is divisive.
A retro and cult Belgian recipe
Tuna peaches are often associated with Belgian cuisine from the 1950s to the 1970s, at a time when canned goods, industrial products and quick recipes became a permanent fixture in family kitchens. The dish then appears as a practical, economical and easy to prepare in advance.
They can be found in canteen souvenirs, cold buffets, family celebrations, communion meals or summer tables. It’s a recipe that has something deeply nostalgic about it: simple, a little kitsch, but always effective.
How to make tuna fishing successful?
The recipe is very easy, but a few details make the difference. The peaches should be well drained to avoid soggy the plate. The tuna should be carefully flaked and then tossed with just enough mayonnaise to make a creamy but not too runny filling.
The lemon juice brings freshness and balances the sugar in the peaches. Parsley, chives or a few capers can also wake up the preparation.
What to serve tuna peaches with?
Tuna catches are served cold, as a starter or in a buffet. They can be served with green salad, raw vegetables, tomatoes, steamed potatoes or even fries for a more Belgian and generous version.
For a more modern presentation, they can also be served in verrines: the peaches cut into cubes at the bottom, the cream of tuna on top, then some fresh herbs and a turn of pepper.
Variations of tuna fisheries
The classic version is made with tuna and mayonnaise, but you can easily customize it. Add capers, chives, a little mustard, paprika, Espelette pepper or a few drops of Worcestershire sauce.
For a lighter version, replace some of the mayonnaise with Greek yogurt or Skyr. For a fancier version, use fresh poached or grilled peaches and a lemony homemade mayonnaise.
Alternative Recipes
For those who want to explore variations of this Belgian recipe, creative alternatives are possible. For example, you can replace the tuna with chicken, crab or grey shrimp, or adding spices such as paprika or lemon juice can also enhance the taste of the sauce.
Some even dare to visit this dish to make it a gastronomic plate. This was notably the case for Arnaud Delvenne, a TOPCHEF 2022 candidate, who proposed a revisit of tuna fishing during a test. He had replaced the peaches in syrup with slices of fresh peaches, placed on a freshly seared tuna steak. The little reminder of the original recipe was in the mayonnaise, which hid a subtle touch of canned tuna.
Similar Recipes Around the World
Although tuna peaches are a unique Belgian specialty, similar dishes can be found in other cuisines around the world. On the shores of the Mediterranean, there are several recipes for salades instilling fresh or roasted peaches . In Spain, “melocotones rellenos de atún” are a variation of this concept, with peaches stuffed with tuna, mayonnaise and sometimes shrimp.
A word about Peaches in Syrup
In Belgium, peaches in syrup are a well-established culinary tradition. Fresh peaches are cooked in a sweet syrup flavored with vanilla and spices, then preserved in jars to enjoy throughout the year.
Peaches and tuna represent a unique culinary experience that embodies the bold and inventive spirit of Belgian cuisine. Whether you’re intrigued by this surprising combination of flavors or looking to expand your gastronomic horizons, tuna peaches are a discovery not to be missed.
Tuna fishing – retro Belgian starter in 5 minutes
Ingredients
- 400 g half peaches in syrup
- 400 g natural tuna Drained well
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- Salt
- Pepper
Preparation
- Drain the peach halves thoroughly in syrup and place them on a plate or serving dish.
- Drain the tuna au naturel, then flake it into a bowl.
- Add the mayonnaise, lemon juice, chopped parsley, salt and pepper.
- Mix until you have a creamy but not too runny filling.
- Top each half peach with the tuna mixture.
- Set aside in the fridge until ready to serve.
Notes
FAQ
What is tuna fishing?
Peaches with tuna are a cold Belgian starter made of half-peaches in syrup topped with a mixture of tuna, mayonnaise, lemon, parsley, salt and pepper.
Can tuna fishing be eaten cold or hot?
They are eaten cold, usually as a starter, buffet or aperitif.
Can you prepare tuna fisheries in advance?
Yes. You can make them a few hours in advance and store them in the fridge until ready to serve.
How to lighten the recipe for tuna peaches?
You can replace some of the mayonnaise with Greek yogurt, cottage cheese or a lighter mayonnaise.
What to serve tuna peaches with?
They serve with a green salad, raw vegetables, tomatoes, steamed potatoes or fries for a more Belgian version.
Can you use fresh peaches?
Yes, but the classic Belgian version uses peaches in syrup. With fresh peaches, the result will be less retro, but lighter and more summery.
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