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Friday, September 10, 2010

Tuna Stuffed
Garden Tomatoes

Just like with grapes, the sun’s magic
produces a succulent sweetness in tomatoes
that reaches its peak in September.

2 beefsteak tomatoes
2 (5-oz.) can tuna, drained
1 tablespoon capers, drained
1 small stalk celery, minced
3 large sprigs parsley, minced
4 large basil leaves, shredded
1/4 cup Real mayonnaise
juice of 1 lemon (approx. 2 tbsp.)
black pepper to taste

Wash the tomatoes and cut off the tops.
With the knife and a teaspoon,
loosen and scoop out the tomato pulp
and seeds, creating a large hollow center.
Sprinkle lightly the insides of the
tomatoes with salt, turn upside down
and set aside on a cutting board.
On the same board, chop the tomato pulp.
In a medium sized bowl, add the
tomato pulp, the tuna, capers,
celery, parsley and basil.
Mix all ingredients well,
making sure to break up
the tuna chunks into small pieces.
Add the mayonnaise and the
lemon juice and mix well.
Add black pepper to taste.
Fill the tomato cavities with
the tuna mixture and refrigerate
for one hour before serving.

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