Tomatoes with tuna filling

Ingredients for 6 servings:

• 12 small vine tomatoes
• 1 can/n tuna, approx. 170 g fish weight
• 2 garlic cloves
• 15 g thyme sprig(s)
• 2 tbsp lemon juice
• 2 tbsp mayonnaise
• 1 tsp salt
• 2 tsp pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

stuffed tomatoes with onion

Wash the tomatoes, cut off the tops, and carefully hollow out the tomatoes. Vine tomatoes with a diameter of 4 cm are ideal; these can be easily hollowed out with a teaspoon, but they are not too large. Pick the leaves off the freshest thyme. Chop them up with a mincing knife to allow the aromas to develop better. Drain the tuna (a 200 g can contains about 170 g of fish) well, using a sieve or on kitchen paper. Using a hand blender, finely purée the tuna, thyme, lemon juice, garlic, salt, and pepper. Then stir in the mayonnaise. Pour this mixture into the prepared tomatoes. The tomatoes should contain as little water as possible. Place the tops on top and serve, or leave the tops off and add a little extra garnish. Tip: Smoked trout or salmon also work well.