TOMATOES STUFFED WITH TUNA RECIPE

4 plum tomatoes
2 tablespoons sun-dried tomato paste
2 egg yolks
2 teaspoon lemon juice
finely grated peel of 1 lemon
4 tablespoons olive oil
4 oz can tuna, drained
2 tablespoons capers
salt and pepper to taste

1.
Preheat oven to 400 degrees.

2.
Start by cutting the tomatoes in half and scooping out the seeds. Spread the sun-dried
tomato paste on the inside of the tomato halves.

3.
Place tomato halves on a baking dish to roast in the preheated oven. Remove
after 12-14 minutes. Let cool slightly after removing from the oven.

4.
To make the mayonnaise filling, you will blend the egg yolks and lemon juice with the
lemon peel in a food processor until smooth. After egg yolk mixture is combined and food
processor still running slowly add the olive oil. Stop the processor as soon as you have
reached a thickened mixture.

5.
Next add the tuna and capers to the mayonnaise mixture and season with salt and
pepper to taste. Spoon the tuna mayonnaise mixture into the tomato halves
and garnish with basil leaves if wanted. May serve warm or chilled.

 

 

 

 



 
 
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