Tomatoes Stuffed With Blackfish Food

SEAFOOD STUFFED TOMATOES

Steps:

• Combine the first 9 ingredients in a bowl; set aside.
• In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well.
• Pour over rice mixture; toss gently.
• Cover and chill for at least 1 hour.
• Just before serving, cut a thin slice from the top of each tomato.
• Scoop out pulp and discard, leaving a 1/2 inch thick shell.
• Fill each tomato with about 1/2 cup of salad.
• Serve immediately.

TOMATOES STUFFED WITH SPINACH AND CHEESES

Steps:

• Cut tops off tomatoes. Using a teaspoon, carefully remove, and reserve, the pulp. Force pulp through strainer, rendering 1/2 cup of juice.
• Lightly sprinkle pepper inside the tomato shells. Invert on paper towels, and let drain.
• Over low heat, melt 2 Tbsp of butter in skillet. Add the garlic and onion. Sauté until soft, about 5 minute; set aside.
• Combine onion and garlic with the reserved tomato juice, spinach, sour cream, cream cheese, mozzarella, Parmesan, basil, and bread crumbs in a food processor. Blend thoroughly.
• If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice. Refrigerate 30 minutes.
• Preheat oven to 350°F Scoop the filling mix into the tomato shells. Top with more bread crumbs and dot with bits of the remaining butter. Place in lightly greased baking dish and bake for 20-30 minutes.

TOMATOES STUFFED WITH TUNA

Steps:

• Wash tomatoes and cut off tops, scoop out the pulp and seeds.
• Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp.
• In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks.
• Add the mayonaise and lemon juice and mix well.
• Add salt & pepper to tase, if desired.
• Fill the tomato cavities with the tuna mixture and refrigerate about 1 hour before serving.

BAKED TOMATOES STUFFED WITH SALMON, GARLIC & CAPERS

Steps:

• Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt.
• Chop them fine.
• Turn the oven on to 400.
• Remove the salmon's skin, any loose membranes, and carefully pick out all bones.
• Cut the fish into very small diced pieces and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper.
• Toss thoroughly.
• Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow.
• Pat the inside of the tomatoes with a paper towel to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so.
• There should be enough to form a mound.
• Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the olive oil to grease the bottom of a baking pan.
• Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 minutes or until the salmon stuffing has formed a light golden crust.
• Serve not piping hot, but lukewarm.
• They are also good later, at room temperature.

TUNA STUFFED TOMATOES

Steps:

• Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.
• In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture.
• In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet.
• Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
• Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool.

BLACKFISH WITH TOMATOES, BASIL AND LITTLENECK CLAMS

Steps:

• Season the blackfish with salt and pepper. In a large skillet, with a lid, over medium heat, heat the olive oil and butter. Add the fish and saute on each side for 3 minutes. Remove the fish and keep warm.
• To the pan, add the garlic and cook 1 minute. Add the tomatoes and cook 2 minutes. Add the basil and wine and bring to the boil. Reduce heat and simmer. Place the fish back in the pan over the tomatoes.
• Place clams around sides of saute pan. Return to simmer and cover with the lid. Cook until clams open, about 3 minutes.

QUICK TUNA-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

TOMATOES STUFFED WITH BLACKFISH

Steps:

• Arrange the fish on a plate and place in a steamer. Place on the stove and bring to a boil. Steam for six to eight minutes, until the fish just flakes but is still quite moist and barely cooked. Let cool to room temperature and then flake, separating the fillets into one-inch pieces. You should have approximately two cups.
• Cut off the top third of each tomato and press each base lightly to extract a little of the juice and seeds. Using a measuring tablespoon (because it has sharp edges), remove the inside of each tomato base and top. (This flesh, and the ''lids,'' will amount to approximately one and a quarter pounds and can be used in the bean recipe instead of the plum tomatoes.)
• To make the vinaigrette, combine the mustard, red-wine vinegar, Worcestershire sauce, oil, salt and pepper in a bowl and mix well. Add the cucumber, radish, scallion and garlic to the vinaigrette and stir to combine. Gently fold in the fish and coriander so as not to break the fish too much.
• Arrange the tomato receptacles in a gratin dish and stuff lightly with the fish mixture, heaping the filling. Cover with plastic wrap and refrigerate until time for the picnic. (The tomatoes can be stuffed a few hours ahead and refrigerated, but should be eaten at room temperature for best flavor.)