Recipe by Kittencal@recipezazz
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.
Top Review by The Left Handed Chef
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!
- 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
Directions See How It's Made
- 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.