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15 mins

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Tuna-Stuffed Tomatoes Recipe

Tuna-Stuffed Tomatoes

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

Tomatoes are extremely versatile creatures. They can be eaten hot or cold, on their own or as an accompaniment to other dishes. In this recipe for Tuna-Stuffed Tomato, you will be delighted by this glorious way to present tomato as a main ingredient in a cold salad.

If you're concerned about the marine environment, many supermarkets now stock pole-and-line tuna, which is caught in a way that doesn't kill other species (like dolphins)

      Preparation Time: 15 Minutes + waiting


Ingredients for Tuna-Stuffed Tomatoes

If you are not familiar with any ingredients, please check our International Cooking Terms page.
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Currently displaying quantities in US Imperial Measurements
to serve 4:
4 large
firm tomatoes
5 oz
tuna in brine
4 tablespoons
frozen petits pois (small peas)
4 heaped tablespoons
mayonnaise
1 clove
garlic
1 tablespoon
freshly chopped parsley
 
salt and pepper

 

How to Cook Tuna-Stuffed Tomatoes

  1. Using a sharp knife, cut away the base of the tomatoes (not the top where the stalk is usually found). Place the off-cuts to one side (these will be circular 'caps' about 1" - 1½" (2.5cm - 3.5cm) in diameter). Using a teaspoon and a short, sharp knife (if necessary) carefully scoop out the insides of the tomatoes, leaving the outer flesh intact. Salt the insides of the tomatoes well and turn them upside-down on absorbent kitchen paper for half-an-hour (or longer) to get rid of some of the water from the flesh. Meanwhile, from the tomato insides that you removed, separate the firm flesh from the wet seeds and discard the seeds. Chop the remaining flesh into small pieces.
  2. Cook the petits pois in boiling water for two minutes then transfer to a dish of cold water to cool them. Drain the tuna and break it into flakes. Peel and crush (mince) the garlic. Mix together the mayonnaise, chopped tomato flesh, tuna flakes, petits pois and garlic and season well with salt and freshly-ground pepper. Mix well then, using a teaspoon, stuff the tomatoes to the top with the mixture. Sprinkle a pinch of chopped parsley over them and replace the 'lids' that you set aside at the beginning... Yummy!

 
Graham GRAHAM'S HOT TIP:
If you can purchase Ailloli (garlic-flavoured mayonnaise) it will save you having to peel and crush a garlic clove.
 
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Reviews of Tuna-Stuffed Tomatoes

Rating 4 out of 5 - Many cooks will make this recipe again May 09 2014
Drop dead simple and really tasty. This one is a keeper and a dead cert for lunch throughout the summer. Great recipe, thanks
(1 review)
 

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