A light meal is always a good option when temperatures soar outside. Even a passionate cook like me tends to get a little lazy in the kitchen when it’s hot. Tuna stuffed tomatoes are a good choice, an excellent recipe. Stuffing can be made ahead and kitchen cleaning is a breeze.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 4 large ripe firm tomatoes
- 2 cans good quality tuna, in water, drained
- 1/2 cup (60 g) dried bread crumbs
- 2 Tbsp finely diced shallots
- 2 Tbsp diced green or red pepper
- 4 Tbsp olive oil
- 2 Tbsp Italian parsley, finely chopped
- 1 Tbsp caper, rinsed and drained on papper towels
- 1/4 cup (30 g) shredded Swiss or Cheddar cheese
- 4 black olives for garnish
Preparation:
Preheat oven at 375° F/190° C.
Cut a thin slice from the top of each tomato. Scoop out most of the tomato pulp leaving enough shell so that it can still hold shape. Take care not to pierce tomato skin. Salt and pepper the inside lightly. Invert the tomatoes on paper towels to drain residual juices. Set aside.
Heat 1 tablespoon olive oil in a small saucepan over medium-high heat. Add shallots and diced pepper. Sauté for about 3-4 minutes or until peppers start to soften. Remove from heat and set aside.
In a bowl, combine tuna, bread crumbs, shallots and diced pepper, 2 tablespoons olive oil, parsley, capers, salt and pepper to taste. Stuff each tomato with the tuna mixture. Brush the outside of each tomato with the remaining tablespoon of olive oil lightly. Sprinkle each tomato top with shredded cheese and bake for about 15-20 minutes. Remove from the oven and set aside to cool a bit.
Garnish with black olives and serve with salad greens.
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