Tomatoes Stuffed with Tuna

The tuna is mashed and mixed with mayonnaise, mustard, and capers, then used to fill drained tomatoes. A little reserved mayonnaise on top gives a clean finish for simple garnishes.

The tomatoes are hollowed out and drained so they stay firm when filled. The shrimp are briefly cooked, then chopped and mixed with mayonnaise, capers, and mustard.

Tomatoes Stuffed with Tuna

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Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 6 large round, ripe firm tomatoes
• Salt
• 2 7-oz cans imported Italian tuna packed in olive oil
• Mayonnaise made as directed, using the yolk of 1 large egg, 1/2 cup (120 ml) vegetable oil, and 2 tbsp (30 ml) freshly squeezed lemon juice
• 2 tsp 10 ml English or Dijon-style mustard
• 1 1/2 tbsp 22.5 ml capers, soaked and rinsed if packed in salt, drained if packed in vinegar
• Garnishes as suggested below

Equipment

• Kitchen Knife
• Cutting board

Method

 

1. Prepare the tomatoes for stuffing as described in Step 1 of Tomatoes Stuffed with Shrimp.
2. Put tuna in a bowl and mash to a pulp with a fork.
3. Add mayonnaise, holding back 1 to 2 tbsp (15 to 30 ml), plus mustard and capers. Mix with the fork until uniform. Taste and correct for salt.
4. Shake off drained liquid from tomatoes without squeezing and stuff to the top. Spread the reserved mayonnaise over the tops, garnish with an olive slice, a strip of red or yellow pepper, a ring of tiny capers, or parsley leaves, and serve at room temperature or slightly chilled.

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