Tuna-stuffed tomatoes

Recipe from: 5 January 2016
recipe, tomatoes, tuna,starters

Ingredients 6
Servings 2
Time 00:25


  • 10
    fairly big cherry tomatoes
  • 80
    tuna in brine, drained
  • Small handful parsley, chopped
  • Squeeze of lemon juice to taste
  • Salt and ground black pepper
  • Few sprigs fresh oregano leaves



Make a small cut in the base of each tomato; cover them with boiling water for 30 seconds. Drain and plunge into iced water. Peel the tomatoes, cut off tops and carefully scoop out seeds using a teaspoon. Drain, upside down, on paper towel.

Blitz the tuna, parsley and lemon juice in a food processor until smooth. Season to taste.

Fill the tomatoes with the tuna, making sure you don’t get any on the outside (a piping bag with a plain nozzle is ideal for this).

Pack the tomatoes out on a serving plate and scatter over fresh oregano leaves. Season with freshly ground black pepper.

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Read more on: tuna  |  recipe  |  starters  |  tomatoes

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