Tuna Stuffed Tomatoes

Tuna Stuffed Tomatoes

Alessandro Clemente

Stuffed vegetables are an excellent appetizer all year round. From stuffed squash to stuffed bell peppers and even tomatoes, using a vegetable as the vessel for your delicious filling is a great summer option! We particularly love the tuna stuffed tomatoes traditionally eaten as an appetizer by Italian families. Italy has a tradition of using some of the best, freshest tomatoes in the world. The Italians make great use of their fresh produce and this recipe is no exception. Though our recipe will feature a tuna filling, the sky really is the limit when finding fillings for your vegetable treats.

What You’ll Need

What You’ll Do

  1. Cut the caps off of the tomatoes carefully so as not to remove the stem
  2. Use a spoon to scoop the seeds and insides out of the tomatoes
  3. Lightly salt the tomatoes and place them upside down on a plate
  4. Boil two eggs and peel and chop them into small pieces
  5. Drain your tuna from the oil. Place it in a bowl and separate finely with a fork
  6. Chop your capers and anchovies very finely. Add capers and anchovies to the tuna and set aside in a bowl
  7. Place egg yolks in a bowl and add salt and pepper
  8. Add vinegar to your egg yolks
  9. While whipping your eggs, add in the seed oil very slowly. If you add the oil too quickly you will completely ruin your sauce. Make sure to maintain a slow, consistent pour.
  10. Continue mixing continually in the same direction until your sauce begins to thicken
  11. Once thickened, add lemon juice and whip once again until thickened
  12. Add your sauce to your bowl containing eggs, tuna, capers, and anchovies
  13. Add salt and pepper to taste and add thyme to your liking
  14. Fill each of your tomatoes with the tuna mixture.
  15. Once filled, replace the tomato caps for serving

Add a comment

* Comments must be approved before being displayed.