Fish Entrees

Tuna-stuffed tomatoes

Name: Tuna-stuffed tomatoes
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 20
Ingredients: 50ml white wine vinegar; Few black peppercorns; 2 bay leaves, plus 3 extra leaves for the jar; 20 large cherry or grape tomatoes; 185g can tuna in olive oil, drained; 1 tablespoon chopped flat-leaf parsley; Juice of 1 lemon; 300ml olive oil

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25m

02m

https://healthimprovements.info/recipes/tuna-stuffed-tomatoes/7e51d46b-9e5c-43c3-83f5-51e5638faea7?current_section=recipes

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These tuna stuffed tomatoes make a great starter for an alfresco lunch.

50ml white wine vinegar
Few black peppercorns
2 bay leaves, plus 3 extra leaves for the jar
20 large cherry or grape tomatoes
185g can tuna in olive oil, drained
1 tablespoon chopped flat-leaf parsley
Juice of 1 lemon
300ml olive oil

Method

1.

Bring vinegar, peppercorns, bay leaves and 200ml water to the boil in a pan. Make a small cut in the base of each tomato, then drop into the boiling liquid for 30 seconds. Drain and plunge into iced water. Peel tomatoes. Cut off tops, and scoop out seeds using a teaspoon. Drain, upside-down, on paper towel.
2.

Whiz tuna, parsley, lemon juice, salt and pepper in a food processor until smooth. Fill tomatoes with tuna, making sure you don't get any on the outside (a piping bag with a plain nozzle is ideal for this). Pack into a clean jar. Place extra bay leaves in the jar and fill with olive oil.

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