Tomatoes Stuffed With Tuna, Capers and Herbs

sobota, 25 stycznia 2014

Tomatoes Stuffed With Tuna, Capers and Herbs

Time: 1 hrs

Ingredients

  • 6 medium firm ripe tomatoes
  • salt
  • 2 tablespoons capers, drained
  • 1/4 cup pine nuts, toasted
  • 2/3 cup fresh flat-leaf parsley, chopped
  • 1 teaspoon fresh finely chopped oregano leaves or 1/2 teaspoon dried oregano
  • 2 cloves fresh garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 (5 ounce) cans tuna packed in oil, drained
  • salt and pepper

Directions

  • 1 Cut a 3/4-inch slice off of the stem of each tomato; reserve the tops.
  • 2 With a spoon, carefully scoop out the pulp and discard.
  • 3 Sprinkle the inside of each tomato with salt, and place tomatoes unside down on paper towels to drain for 1 hour.
  • 4 In a medium bowl, mix together the capers, pine nuts, parsley, oregano, garlic, olive oil and lemon juice.
  • 5 Add the flaked tuna; mix together gently.
  • 6 Season to taste with salt and pepper.
  • 7 Sprinkle the inside of the tomatoes with pepper.
  • 8 Fill the tomatoes evenly with the tuna filling.
  • 9 Cover with the reserved tomato tops, and serve.

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