Sunday Supper & More

Tomatoes stuffed with tuna

(Food Styling/Sheryl Julian and Jill Gibson; Aram Bogosian for The Boston Globe)
September 1, 2010

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Serves 4

8 medium tomatoes
Salt and pepper, to taste
2 cooked tuna steaks, flaked apart with a fork
3 tablespoons capers
1 medium red onion, finely chopped (about 1 cup)
3/4 cup chopped fresh parsley
1/3 cup olive oil
4 thick slices French baguette, toasted until golden

1. Cut a slice from the stem end of each tomato. With a small spoon, remove the seeds and pulp. Lightly salt the insides of the tomatoes and set upside down on paper towels. Leave to drain for 30 minutes.

2. In a large bowl, combine tuna, capers, onion, parsley, olive oil, salt, and pepper. Taste for seasoning and add more salt and pepper, if you like.

3. Spoon the tuna mixture into the tomatoes. Set a piece of baguette on each of 4 plates. Add a stuffed tomato.

Jill Gibson