About this recipe:Delicious tomatoes stuffed with a tuna mixture, which can be served hot or cold, as a side dish or as a main.
Deborah Lo Scalzo
200g tinned tuna
2 tablespoons capers, rinsed
4 tablespoons black olives, cut into little rings
salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil
juice of half a lemon
1 bunch of parsley, chopped
6 large tomatoes
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Method Prep:25min › Cook:30min › Ready in:55min
Place the tuna, capers, olives, salt and pepper in a blender or food processor. Process till well combined, adding the olive oil and lemon juice as it is blending. Stir in the parsley.
Make a small round cut in the upper part of the tomatoes and remove the cap. Carefully spoon out the middle part and the seeds of the tomatoes. You can use a pointed spoon. Fill the tomatoes with the tuna mixture and place in a baking dish.
Bake in the oven at 180 C / Gas 4 for 20-30 minutes.
Hmm the flavor was ok but the texture was off to me. We did not care for the puree of tuna? I think this would be much better with flakes of white tuna and tossed with capers, olives and dressing. - 19 Sep 2012