Italian Stuffed Tomatoes
This is a rerun of Instagram to Table from June 8th. This dish is one that my grandmother used to make all the time. It's a summer classic that can be either an appetizer or an entrée, maybe accompanied by a salad and good bread. It has it all, it's tasty, comforting, fresh and sexy. I love it, and it happens to be very easy to make.
Servings Prep Time
4people 25minutes
Servings Prep Time
4people 25minutes
Ingredients
Instructions
  1. Rinse the tomatoes, and cut their tops being careful to not break it, as they will be used for decoration. Gently scoop out the inner part, add some salt and let them drain upside-down while we prepare the filling.
  2. Hard boil two eggs.
  3. This is a very fun part, because you can make your own version of filling (see tips in the notes and in the video). In a mixing bowl, mix the tuna (drained from its olive oil), the mayo, a squeeze of lemon juice and some zest (to taste).
  4. Finely chop the capers, the herbs, and the anchovies, then add to the tuna mix.
  5. Cut the eggs finely into the mix.
  6. Stir well to combine all the ingredients, then taste, and add salt/lemon/herbs accordingly. You can also add more anchovies, if you'd like. Follow your preference and your taste. This is a very creative recipe that allows you plenty of room to make it yours!
  7. Stuff the tomatoes with the filling, sit down, and enjoy!
  8. If you are presenting this at the table, use the tomato tops to decorate (see photo).
Recipe Notes

If you want, a homemade mayo will make this dish the star of the table. My Madrigal, my grandmother, used to make homemade mayonnaise all the time and it truly did make a difference. 

For a vegan version: use chickpeas instead of tuna, and simply skip the eggs. 

You can also add olives, they would be delicious!