Prep 1 hr
Cook 0 mins
These are wonderful to serve for a lunch, or a light dinner, great for summertime, as they don't require any cooking. They can be made several hours in advance and refrigerated, just bring almost to room temperature and serve.
- 6 medium firm ripe tomatoes
- 2 tablespoons capers, drained
- 1⁄4 cup pine nuts, toasted
- 2⁄3 cup fresh flat-leaf parsley, chopped
- 1 teaspoon fresh finely chopped oregano leaves or 1⁄2 teaspoon dried oregano
- 2 cloves fresh garlic, minced
- 1⁄4 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 (5 ounce) cans tuna packed in oil, drained
- salt and pepper
- 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.
This is a fantastic summer recipe! I saw one similar on TV but didn't get the details written out. Thank you for posting! I also used tuna packed in water...and I substituted sunflower seeds for the pine nuts. Not a bad switch!
We really enjoyed this dish! It is fresh tasting, and full of wonderful flavors which compliment the tuna. I used albacore packed in water, with an extra dash of lemon juice (to cut back on calories and cholesterol). The recipe is easy to prepare, and easy to read. Really a wonderful recipe that I can recommend. Thanks, Kitten for another wonderful treat!