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Tomatoes Stuffed with Tuna

Pomodori Ripieni con Tonno

Tomatoes Stuffed with Tuna - Pomodori Ripieni con Tonno

Serves 4

When Maria Pia comes to visit me, I know it is best to carry on the tuna theme in my kitchen. I take the biggest tomatoes I can harvest from my garden and fill them with canned tuna and herbs. They look attractive and are perfect with crusty bread and fruit for an al fresco lunch.


4 Beefsteak-type tomatoes with stem tops

1 six ounce can tuna in olive oil, drained

1 tablespoon capers in salt, rinsed, drained, and dried

1 shallot or small onion, diced

2 tablespoons minced parsley

2 tablespoons minced tarragon

4 tablespoons prepared or homemade mayonnaise

Fine sea salt to taste

Grinding coarse black pepper


Cut 1/4-inch off the top stem end of each tomato and reserve.

Squeeze each tomato gently to remove the seeds. Use a small spoon to remove some of the pulp, which can be saved to use in soup.

Salt the interior of each tomato lightly and set them aside to drain upside down on paper towels for about 20 minutes.

Meanwhile, combine the remaining ingredients in a bowl. Stuff each tomato with some of the filling. Replace the stem tops and place each one on a serving plate.

Variation: Add 1/2 cup cooked chickpeas or cannellini beans to the filling for added protein and fiber.

This recipe is from CIAO ITALIA IN TUSCANY by Mary Ann Esposito, published by St. Martin's Press in 2003.


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