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Stuffed tomatoes

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Ingredients for 6 servings:

  • 6 large tomatoes, vine, bush or own
  • 1 can tuna in oil (drained)
  • 1 egg(s), hard-boiled
  • 4 tbsp light mayonnaise
  • 1 tbsp capers
  • 1 tbsp parsley, chopped
  • Salt and pepper, white (from the mill)
  • 6 slices of lemon
  • 1 bunch parsley, for garnishing
  • some lettuce leaves

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut a top off each tomato. Hollow out the tomatoes with a teaspoon, lightly salt the inside, and let them drain upside down on kitchen paper. Mix the drained tuna with the peeled, finely chopped eggs, capers, and mayonnaise, and fold in the chopped parsley. Season with salt and pepper and stuff the tomatoes. Arrange the stuffed tomatoes on lettuce leaves, top each with a lemon slice, and garnish with parsley. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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