Tuna Stuffed Tomatoes, A Quick and Easy Italian Recipe
This is a fantastic summer snack or lunch. There are two options for preparing the tomatoes. Slightly roast them for a warm robust flavor, great for lunch or brunch. Leave them uncooked for a fresh addition to a summer picnic. For me both are equally delicious and they disappear fast.
Keep in mind that the cook time is eliminated if you choose not to roast the tomatoes. Plus a shortcut would be to use store-bought olive oil mayonnaise. So if you didn't roast the tomatoes and bought your mayonnaise then you could pull this recipe together in about 5 minutes!
If you choose to buy the mayonnaise then I would recommend the olive oil variety. Measure out 1/3-1/2 cup of mayonnaise and add the lemon juice and zest. Use this in place of the recipe's mayonnaise.
- 4 roma tomatoes
- 2 tablespoons sun-dried tomato paste
- 2 egg yolks
- 2 teaspoons lemon juice
- 1/2 teaspoon lemon zest
- 4 tablespoons olive oil
- 1- 4-5 ounce can tuna
- salt and pepper to taste
- sun-dried tomato strips, optional garnish
- fresh basil leaves, optional garnish
- Preheat your oven to 400'F. Cut your tomatoes in half lengthwise and scoop out all the pulp.
- Spread about a teaspoon of sun dried tomato paste all over the inside of each tomato half.
- Place on a cookie sheet and roast for about 12 minutes. Set aside to cool while you make the mayonnaise. If not making mayonnaise let them cool 5-10 minutes before filling. Remember, you can skip this roasting step completely for an equally yummy outcome.
- In a food processor blend together the egg yolks, lemon juice and lemon zest until smooth. With the food processor still running slowly add the olive oil. Stop beating as soon as the mayonnaise thickens.
- Add the tuna to the mayonnaise and season with salt and pepper.
- Spoon the mixture into the tomato shells and garnish with sun dried tomato strips and basil if desired. Serve as is, cold or return to the oven for a few minutes then serve.