Andalusian stuffed tomatoes

Ingredients for 4 servings:

• 4 beefsteak tomatoes
• 1 bell pepper(s)
• 250 g tuna in oil
• 1 jar of olives stuffed with peppers.
• salt and pepper
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp mustard
• Parsley
• Thyme
• lemon juice
• 1 pinch(s) of sugar
• Olive oil for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the bell peppers. Drain the tuna thoroughly in a sieve and halve the olives. Heat the olive oil in a pan and sauté the finely chopped bell peppers until translucent. Remove from the heat and allow to cool. Mash the tuna and mix well with the halved olives and bell peppers in a bowl. Mix the oil with the vinegar, mustard, lemon juice, herbs, salt, pepper, and a pinch of sugar, and mix well with the tuna mixture. Cut a cap off the tomatoes, hollow them out, and add the tuna mixture to the cap. Let the stuffed tomatoes marinate in the refrigerator for about an hour.