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Tuna-stuffed tomatoes
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Prep Time:
25 minutes
Cook Time:
2 minutes
Total Time:
27 minutes
Ingredients:
  • 50ml white wine vinegar
  • Few black peppercorns
  • 2 bay leaves, plus 3 extra leaves for the jar
  • 20 large cherry tomatoes or grape tomatoes
  • 185g can tuna in olive oil, drained
  • 20.00 ml chopped flat-leaf parsley
  • Juice of 1 lemon
  • 300ml olive oil
Instructions:
  • In a saucepan, bring vinegar, peppercorns, bay leaves, and 200ml of water to a boil. Score a small cut in the base of each tomato, then blanch in the boiling mixture for 30 seconds. Transfer to an ice bath to cool. Peel the tomatoes, remove the tops, and deseed with a teaspoon. Place upside down on paper towel to drain.
  • Blend tuna, parsley, lemon juice, salt, and pepper in a food processor until velvety. Carefully stuff tomatoes with the tuna mixture, using a piping bag with a plain nozzle for precision. Transfer to a sterile jar, add extra bay leaves, and cover with olive oil.

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