Tomatoes Stuffed With Tuna Capers And Herbs Food

TOMATOES STUFFED WITH TUNA AND CAPERS RECIPE:

Steps:

• Go Local if possible: Tomatoes do not become more flavorful and develop adequate flavor unless allowed to ripen on the vine. They will change color and soften, but the sugar, acid, and aroma compounds are locked in once the fruit is taken off the vine. So, choose vine-ripened tomatoes, preferably locally grown, because the less the tomatoes have to travel, the more likely they were picked ripe. Seek out locally grown tomatoes whenever possible. They may not be as "pretty" as store bought, but beauty, of course, is only skin deep.
• Cut a 3/4-inch slice off the stem end of each tomato; reserve the tops.
• With a spoon, carefully scoop out the pulp and discard. Sprinkle the inside of the tomatoes with salt and place the tomatoes upside down on paper towels to drain for 1 hour.
• In a medium bowl, mix together the capers, pine nuts, parsley, oregano, olive oil, and lemon juice. Add the flaked tuna and mix together gently. Season to taste with salt and pepper.
• Sprinkle the inside of the tomatoes with pepper. Distribute the prepared tuna mixture evenly among the tomatoes, cover with the reserved tops, and serve.
• NOTE: These stuffed tomatoes can be made several hours in advance and refrigerated; bring to room temperature before serving.
• Makes 6 servings.

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.

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.

TUNA-STUFFED TOMATOES

Steps:

• Combine all ingredients except tomatoes.
• Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
• Fill tomatoes with tuna mixture.

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.

TOMATOES STUFFED WITH TUNA AND CAPERS

Steps:

• Preheat the oven to 220 ° C top heat.
• Rinse tomatoes, halve horizontally and scoop out pulp. Arrange tomato shells on lined with parchment paper baking sheet and drizzle with 3 tablespoons olive oil. Season with salt and pepper and dust with a little powdered sugar. Bake in preheated oven at 220°C (approximately 425°F) for about 15 minutes or until skin slightly wrinkles.
• Drain tuna and mix with capers, remaining oil, half of scooped tomato pulp and parsley. Season with salt and pepper.
• Stuff tomatoes with tuna mixture.
• If desired, serve with garlic baguette.

TUNA-STUFFED TOMATOES

Steps:

• In a bowl, separate tuna into very small pieces. Add bread crumbs, onion, mustard, cayenne pepper, Italian seasoning and egg; mix well. In a medium saucepan, cook mixture for 2-3 minutes over medium heat. Set aside. Slice off 1/2 in. of each tomato top. Leaving a 1/4-in.-thick shell, scoop out pulp and discard. Spoon tuna mixture into shells and place in a baking dish. Top with mozzarella cheese and brown lightly under broiler. Garnish with sour cream if desired.

TOMATOES STUFFED WITH ROAST PEPPERS, TUNA, CAPERS, AND OLIVES

Steps:

• Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler. Turn them until their skins are black and blistered all over. Alternatively-and more easily-roast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
• To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time. When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds. Now cut the peppers into strips about 3/4 inch wide. Mix with the rest of the ingredients except the tomatoes.
• Cut a small circle around the stalk of each tomato and cut out a cap. Remove the center and seeds with a pointed teaspoon. Fill the cavities with the roast pepper mixture and replace the caps. Arrange in a shallow baking dish and bake in a preheated oven at 350°F for 20 to 30 minutes, or until the tomatoes are a little soft. Keep a watch, however, that they do not fall apart.

TOMATOES STUFFED WITH TUNA, CAPERS AND HERBS

Steps:

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