TUNA-STUFFED TOMATOES

TUNA-STUFFED TOMATOES image

Number Of Ingredients 6

Previous Next

8-10 Small egg sized tomatoes
2 eggs, hard-boiled and chopped
1-5 ounce can of solid white meat tuna, preferably packed in olive oil
1 tablespoon or more chopped/cut fresh chives, plus extra for garnishing the tomatoes
1 ½ tablespoons mayonnaise
Salt and pepper to taste

Steps:

Prepare eggs. Wash tomatoes, slice off the tops, slice in half, and hollow them out. Be careful not to pierce the skin on the tomato bottom or sides as you move the spoon around. Discard the tomato seeds and pulp, and lightly salt the hollow insides of the tomatoes. Put the tomatoes face side down on a wire rack on top of a paper towel for approximately 30 minutes, until a bit of juice seeps out. Chop the hard-boiled eggs. You need not chop them finely or be too obsessive about how regular the pieces are, as the eggs can be further mashed when you mix them with the other ingredients. Put into a bowl all the ingredients except the tomatoes and the extra chives for garnish. Mix the ingredients until thoroughly blended. Add salt and additional pepper if desired. Turn the tomatoes right-side up. Gently remove any excess water with a paper towel. Stuff the tomatoes with the tuna/egg mixture. Mound the tuna/egg mixture slightly, but do not press it down too firmly. Garnish the filled tomatoes with chopped/cut chives. Refrigerate the stuffed tomatoes covered until ready to serve. They will last for several hours. You can also make the tuna/egg mixture the day before and keep it refrigerated, hollowing out the tomatoes and stuffing them on the day you will serve them.