Tomatoes stuffed with Tuna, or Pomodori al Tonno: Tuna fish and tomato go well year round, and become perfection in the summer, when it's hot out. Who could ask for more? The recipe will serve 7.
Prep Time: 30 minutes
Ingredients:
- 1 pound (450 g) canned tuna packed in brine
- A medium-sized onion, weighing about a half pound (200 g)
- 1/2 pound (200 g) mayonnaise (this will be about a cup)
- 1/4 cup salted capers, rinsed (if you must, pickled will work)
- 7 ripe firm tomatoes
- 7 pitted black olives
- A medium sized bunch of parsley
- Salt and pepper to taste
Preparation:
Cut the tops off the tomatoes and upend them to let the juices and seeds drain out; salt the cavities and put the tomatoes upside down on a plate lined with a sheet of absorbent paper, and chill them in the refrigerator for a half hour.
In the meantime, slice the onion, setting aside the seven best looking slices. Mince the remaining onion and put it in a bowl. Select and set aside a few pretty sprigs of parsley and mince the rest. Mince the capers and combine them and the parsley with the onion. Crumble the tuna into the bowl, carefully stir in the mayonnaise, and check seasoning. Pat the interiors of the tomatoes dry, and fill them with the tuna mixture, arranging them on a serving dish as you go. Decorate them with the reserved onion rings, the black olives, and the reserved sprigs of parsley, and serve as soon as possible -- the tomatoes will become mushy with time.
A wine? A crisp white, for example a Greco di Tufo.
In the meantime, slice the onion, setting aside the seven best looking slices. Mince the remaining onion and put it in a bowl. Select and set aside a few pretty sprigs of parsley and mince the rest. Mince the capers and combine them and the parsley with the onion. Crumble the tuna into the bowl, carefully stir in the mayonnaise, and check seasoning. Pat the interiors of the tomatoes dry, and fill them with the tuna mixture, arranging them on a serving dish as you go. Decorate them with the reserved onion rings, the black olives, and the reserved sprigs of parsley, and serve as soon as possible -- the tomatoes will become mushy with time.
A wine? A crisp white, for example a Greco di Tufo.
