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Stuffed Tomatoes with Tuna

Stuffed Tomatoes with Tuna

Janice Pattie
Delicious Italian style stuffed tomatoes make a simple summer appetiser.
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Course appetiser, Appetizer
Cuisine Italian
Servings 4
Calories 166 kcal

Ingredients
 

  • 4 large tomatoes
  • 1/4 tsp salt
  • 80 g can best-quality tuna in olive oil
  • 2 hard-boiled eggs peeled and finely chopped
  • 1 tbsp finely chopped capers rinsed and dried
  • 2 tbsp finely chopped stoned green olives
  • 1 heaped tsp anchovy paste
  • 2 tbsp mayonnaise
  • 1 tsp lemon juice
  • 8 anchovy fillets halved

Instructions
 

  • 4 large tomatoes
    Half the tomatoes and use a teaspoon to carefully scoop out the seeds.
  • 1/4 tsp salt
    Sprinkle each tomato with a little salt and turn them upside down in a colander or a cooling rack placed over a tray to drain.
  • 80 g can best-quality tuna in olive oil, 2 hard-boiled eggs, 1 tbsp finely chopped capers, 2 tbsp finely chopped stoned green olives
    Drain the tuna, reserving the oil.  Flake the fish with a fork and mix it with the eggs, capers and olives.  Add a little of the reserved oil to moisten if required.
  • 1 heaped tsp anchovy paste, 2 tbsp mayonnaise, 1 tsp lemon juice
    Mix the anchovy paste with the mayonnaise and lemon juice, then mix this in with the tuna mixture. 
  • 8 anchovy fillets
    Fill each tomato to the top with the mixture and place a halved anchovy fillet on the top to serve.
  • Chill until required, but do not serve ice-cold.

Notes

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Nutrition

Calories: 166kcalCarbohydrates: 5gProtein: 12gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 105mgSodium: 433mgPotassium: 402mgFiber: 2gSugar: 4gVitamin A: 1197IUVitamin C: 18mgCalcium: 44mgIron: 1mg