Tomatoes Stuffed with Tuna, Capers, and Herbs

Recipe from You Say Tomato by Joanne Weir - 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.

Check out Linda's Tomato Recipes and Salad and Salad Dressing Recipes.

Tomatoes Stuffed with Tuna, Capers, and Herbs

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 lemon juice
2 (5-ounce) cans Italian tuna packed in oil, drained
Salt and freshly ground pepper

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.