Stuffed Tomatoes with Tuna (Pomodori Ripieni di Tonno)
Instructions
Wash the tomatoes and with a sharp knife cut the top cover.
Remove any seeds and pulp gently svuotateli you need to keep aside, sprinkle the pretzels and turn upside down because they lose excess water.
Put into Blender jug the tuna, anchovies and Fishbone out water, a spoonful of capers, yogurt, a tablespoon of parsley, 6 blades of chives, lemon juice.
Blend well and add the drained tomato pulp, salt and pepper.
Blend until a thick homogeneous cream.
Fill the tomatoes with the mixture, winter cherries with basil leaves, keep them in the refrigerator until serving.
Ingredients and dosing for 4 persons
- 4 equal-sized tomatoes
- 200 g of tuna
- 4 salted anchovies
- 1 jar of nonfat yogurt
- 1 lemon
- 1 tablespoon of capers
- 1 tablespoon of parsley
- Some leaves of basil
- 6 wires of chives
- Salt
- Pepper