“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.
  

• Servings : 5
• Ready in : 20
• Course : Appetizer, Side Dish
• Recipe Type : Classic Italian dish, Gluten Free
• Ingredient : Black Pepper, Black pitted olives, Extra Virgin Olive Oil, Gherkins, Green pitted olives, Mayonnaise, Parsley, Pitted Olives, Taggiasche Olives, Tomato, Tuna (in Extra Virgin Olive Oil), Vine tomato