15 mins
+ waiting
Ingredients for Tuna-Stuffed Tomatoes
Currently displaying quantities in US Imperial Measurements
How to Cook Tuna-Stuffed Tomatoes
- 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.
- 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'S HOT TIP:
If you can purchase Ailloli (garlic-flavoured mayonnaise) it will save you having to peel and crush a garlic clove.
Reviews of Tuna-Stuffed Tomatoes
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 callie2 (1 review) |
What To Eat Tonight
These are the recipes that our editors have branded as being Top Choice. Perfect for one of many different reason, but always perfect!
The smoke, the sizzle, the aroma, yeah - it's time for BBQ but don't buy scrappy steaks if you want to eat like a king.
That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.
Other Fish & Seafood Recipes
Home-made Fish Fingers are not only a whole lot more tasty than the shop-bought variety but they are very easy to make and you can involve the kids.
Manx Fisherman's Pie always does the business for me. It's light and creamy and really brings the taste of the sea and rivers into my dining room.
Scallops à ma façon (scallops - my way) are the perfect dish for entertaining when I have guests I want to spend time with.