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Categories:Viewed: 43 - Published at: a year ago
Ingredients
- 2 tomatoes, 340gm Beefsteak
- 200 g tuna, in olive oil, thoroughly drained
- 1 tablespoon capers, drained and rinsed well
- 1 stalk celery, with leaves, thinly sliced and diced. Appox 1/2 cup
- 1 tablespoon parsley, finely chopped
- 2 tablespoons basil, hand ripped into small pieces, about 4 large leaves
- 1/4 cup mayonnaise, light
- 2 tablespoons lemon juice
- salt & pepper
Method
- Wash tomatoes and cut off tops, scoop out the pulp and seeds.
- Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp.
- In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks.
- Add the mayonaise and lemon juice and mix well.
- Add salt & pepper to tase, if desired.
- Fill the tomato cavities with the tuna mixture and refrigerate about 1 hour before serving.
