A fresh and simple recipe, perfect as an appetizer, a light main dish, or a summer aperitif.
Ingredients for 4 people
- 4 large, ripe tomatoes
- 1 jar of Chickpea Cream from the Straight Furrow
- 120 g of well-drained tuna in oil
- 1 tablespoon of capers
- 8 black or green olives
- a few leaves of fresh basil
- oregano
- extra virgin olive oil
- salt
- pepper
- grated zest of half a lemon, optional
Preparation
Wash the tomatoes thoroughly and cut off the tops, saving them as a lid. Carefully scoop out the insides with a teaspoon, being careful not to break the outer pulp.
Lightly salt the inside of the tomatoes and place them upside down on a plate for about 15 minutes, so that they lose the excess water.
Meanwhile, prepare the filling. In a bowl, combine the chickpea cream, drained and chopped tuna, capers, sliced olives, and a few chopped basil leaves.
Add a drizzle of extra virgin olive oil, a sprinkling of oregano, a little pepper, and, if desired, some grated lemon zest. Mix until creamy and smooth.
Pat the tomatoes dry with paper towels and fill them generously with the prepared cream. Garnish with a few basil leaves, an olive, and a drizzle of olive oil.
Let the stuffed tomatoes rest in the refrigerator for at least 30 minutes before serving.
Advise
For a vegetarian version, you can replace the tuna with diced mozzarella, crumbled feta, or finely chopped grilled vegetables. You can also add crumbled toasted bread for a nice crunchy touch.
