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Recipe from the cookbook
You Say Tomato by Joanne Weir. Photo from the Rachael
Ray Show website.
Tomatoes filled with tuna-mayo-celery salad used to be de rigueur at ladies' luncheons. Here, capers, pine nuts, and herbs update and revitalize this classic. Serve as a first course or as a light entree with a mixed green salad.
With a good quality fresh bread and a glass of cool or slightly chilled white wine, this makes an excellent summer lunch or an ideal first course for a summer meal.
More of Linda's delicious
Tomato Recipes
and Salad and Salad
Dressing Recipes.
Tomatoes Stuffed with Tuna, Capers, and Herbs
Recipe
Recipe Type:
Salad and Salad Dressing,
Tomatoes,
Tuna
Yields: 6 servings
Prep time: 15 min
Ingredients:
6 medium firm but ripe red
tomatoes
Coarse
salt
2 tablespoons drained
capers
1/4 cup pine nuts, toasted
2/3 cup chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano leaves
2 cloves
garlic, minced
1/4 cup extra-virgin
olive oil
1 tablespoon fresh-squeezed
lemon juice
2 (5-ounce) cans Italian tuna packed in oil, drained
Salt and freshly ground pepper
Preparation:
Cut a 3/4-inch slice off the stem end of each tomato; reserve the tops. With a spoon, carefully scoop out the pulp and discard. Sprinkle the inside of the tomatoes with salt and place the tomatoes upside down on paper towels to drain for 1 hour.
In a medium bowl, mix together the capers, pine nuts, parsley, oregano, olive oil, and lemon juice. Add the flaked tuna and mix together gently. Season to taste with salt and pepper.
Sprinkle the inside of the tomatoes with pepper. Distribute the tuna evenly among them, cover with the reserved tops, and serve.
NOTE: These can be made several hours in advance and refrigerated; bring to room temperature before serving.
Makes 6 servings.
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