in Recipes

Stuffed tomatoes with tuna

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Ingredients for 4 servings:

  • 4 m.-sized tomatoes
  • 2 eggs
  • 1 can tuna in its own juice
  • 1 tbsp salad cream or mayonnaise
  • 2 tbsp parsley, chopped, fresh or frozen
  • Salt

Instructions

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

Delicious for the buffet

Boil the eggs hard for about 10 minutes. Halve the tomatoes crosswise, scoop out the flesh with a teaspoon (you won’t need the flesh here), season with salt, and place them upside down on kitchen paper, open-side down. Peel and chop the eggs. Squeeze the juice from the tuna, then add the tuna to the eggs. Add the salad cream and parsley, season with salt, and mix well. Stuff the tomato halves with this mixture. If you have any leftovers, the filling also tastes good as a spread.

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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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