Tomatoes Stuffed With Tuna
2 tomatoes, 340gm Beefsteak
200 g tuna, in olive oil, thoroughly drained
1 tablespoon capers, drained and rinsed well
1 stalk celery, with leaves, thinly sliced and diced. Appox 1/2 cup
1 tablespoon parsley, finely chopped
2 tablespoons basil, hand ripped into small pieces, about 4 large leaves
1/4 cup mayonnaise, light
2 tablespoons lemon juice
salt and pepper
Wash tomatoes and cut off tops, scoop out the pulp and seeds.
Sprinkle the insides lightly with salt and turn upside down on a board.
Chop up the pulp.
In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and
basil. Mix well, making sure to break up the tuna chunks.
Add the mayonaise and lemon juice and mix well.
Add salt and pepper to taste, if desired.
Fill the tomato cavities with the tuna mixture and refrigerate about one
hour before serving.
- The only thing I did different was add a bit of dill to it.
- I left out the capers because I don't care for them and used chervil
instead of the parsley and it tasted great! Should have drained my tuna a
little better than I did.
By Kiwi Kathy. From: Food.com