"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno

“Tuna stuffed Tomatoes” recipe – Pomodori ripieni al tonno

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

So easy and refreshing, this recipe can really give your summer salad a twist!

Total Cost: UK/£ 8.74*

Cost/portion: UK/£ 1.73*

Utensils you will need

One sharp chef knife
One chopping board
One pestle and mortar
One fork
One melon baller (or a tea spoon)
One bowl
Cling film

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Salted capers - 10gr

  • Gherkins (in vinegar) - 75gr (drained)

  • Black pitted olives - 75gr (drained)

  • Green pitted olives - 75gr (drained)

  • Black pepper corns - 2gr

  • Parsley sprigs - about 25gr

  • Mayonnaise - 110gr

  • Extra Virgin Olive Oil - 4gr

  • Tuna chunks (in sunflower or olive oil) - 280gr (drained)

  • Vine Tomatoes - 10 (about 6cm large)

Instructions

  • 1.
    Finely dicing the capers, gherkins and olives

    • Salted capers - 10gr
    • Gherkins (in vinegar) - 75gr (drained)
    • Black pitted olives - 75gr (drained)
    • Green pitted olives - 75gr (drained)

      Rinse the salted capers under fresh running water and drain them. Then mince them with a sharp chef knice and put them into a medium sized bowl (step 1 - pic.A).
      Drain the gherkins. Then, with a chef knife, cut them in quarters longwise and dice them finely. Add then to the capers into the bowl (step 1 - pic.B).
      Drain the black olives and slice them fairly finely, then put them into the bowl (step 1 - pic.C).
      Do the same with the green olivesl (step 1 - pic.D).

  • 2.
    Crushing the black pepper and mincing the parsley

    • Black pepper corns - 2gr
    • Parsley sprigs - about 25gr

      Finely crush the black pepper corns with pestle and mortar. Set aside (step 2 - pic.A).
      Thoroughly wash and drain the parsley sprigs, then separate the leaves for the stalks (step 2 - pic.B).
      Finely mince the parsley leaves with a chef knife (step 2 - pic.C) and add them to the pickles into the mixing bowl (step 2 - pic.D).

  • 3.
    Making the tuna and pickles stuffing

    • The chopped pickles and parsley in the bowl
    • Tuna chunks (in sunflower or olive oil) - 280gr (drained)
    • Mayonnaise - 110gr
    • Extra Virgin Olive Oil - 4gr
    • Black pepper - one or two pinches

      Drain the tuna from the liquids (either oil or brine) and crumble it into the mixing bowl. Add the mayonnaise, a couple of pinches of crushed black pepper and the fresh extra virgin olive oil (step 3 - pic.A).
      Mix them all together with a fork and set aside to rest (step 3 - pic.B).

  • 4.
    Coring and stuffing the tomatoes

    • Vine Tomatoes - 10 (about 6cm large)
    • The tuna mixture

      Thoroughly wash the tomatoes under fresh running water and drain them. With a chef knife, cut off the very top of each and keep aside for presentation (step 4 - pic.A).
      With a melon baller, core and seed each tomato (step 4 - pic.B).
      Using a fork or a tea spoon, stuff each tomato with the tuna filling, pressing it well in order to leave no gaps. Add some filling on top and arrange it into a regular round shape. Top with the “lids” you previously cut off (step 4 - pic.C).
      At this stage, you can cling film the tomatoes and store them in the fridge up to 24 hours before serving.
      Right before serving, you can improve the presentation adding some fresh mayonnaise on top, some extra olives slices and black pepper. Serve fresh and chilled.

"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno

Instructions

  • 1.
    Finely dicing the capers, gherkins and olives

    • Salted capers - 10gr
    • Gherkins (in vinegar) - 75gr (drained)
    • Black pitted olives - 75gr (drained)
    • Green pitted olives - 75gr (drained)

      Rinse the salted capers under fresh running water and drain them. Then mince them with a sharp chef knice and put them into a medium sized bowl (step 1 - pic.A).
      Drain the gherkins. Then, with a chef knife, cut them in quarters longwise and dice them finely. Add then to the capers into the bowl (step 1 - pic.B).
      Drain the black olives and slice them fairly finely, then put them into the bowl (step 1 - pic.C).
      Do the same with the green olivesl (step 1 - pic.D).

  • 2.
    Crushing the black pepper and mincing the parsley

    • Black pepper corns - 2gr
    • Parsley sprigs - about 25gr

      Finely crush the black pepper corns with pestle and mortar. Set aside (step 2 - pic.A).
      Thoroughly wash and drain the parsley sprigs, then separate the leaves for the stalks (step 2 - pic.B).
      Finely mince the parsley leaves with a chef knife (step 2 - pic.C) and add them to the pickles into the mixing bowl (step 2 - pic.D).

  • 3.
    Making the tuna and pickles stuffing

    • The chopped pickles and parsley in the bowl
    • Tuna chunks (in sunflower or olive oil) - 280gr (drained)
    • Mayonnaise - 110gr
    • Extra Virgin Olive Oil - 4gr
    • Black pepper - one or two pinches

      Drain the tuna from the liquids (either oil or brine) and crumble it into the mixing bowl. Add the mayonnaise, a couple of pinches of crushed black pepper and the fresh extra virgin olive oil (step 3 - pic.A).
      Mix them all together with a fork and set aside to rest (step 3 - pic.B).

  • 4.
    Coring and stuffing the tomatoes

    • Vine Tomatoes - 10 (about 6cm large)
    • The tuna mixture

      Thoroughly wash the tomatoes under fresh running water and drain them. With a chef knife, cut off the very top of each and keep aside for presentation (step 4 - pic.A).
      With a melon baller, core and seed each tomato (step 4 - pic.B).
      Using a fork or a tea spoon, stuff each tomato with the tuna filling, pressing it well in order to leave no gaps. Add some filling on top and arrange it into a regular round shape. Top with the “lids” you previously cut off (step 4 - pic.C).
      At this stage, you can cling film the tomatoes and store them in the fridge up to 24 hours before serving.
      Right before serving, you can improve the presentation adding some fresh mayonnaise on top, some extra olives slices and black pepper. Serve fresh and chilled.

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"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno
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