Tomatoes Stuffed with Tuna / Pomodori Ripieni con Tonno
Tomatoes Stuffed with Tuna – Pomodori Ripieni con Tonno
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 INGREDIENTSBeefsteak-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 was featured on Season 13 - Episode 1322.
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