Tomatoes with Tuna Filling
When the first tomatoes are ripe, you can use them to prepare this summery appetiser.
For the tomato:
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | oxheart tomatoes, (substitute beefsteak tomatoes) | |
For the filling:
| Ingredients (4 servings) | ||
|---|---|---|
| 450 | g | tuna in spring water |
| 100 | g | sour cream |
| 1 | lemon | |
| 1 | tablespoon(s) | capers |
| 1 | tonka bean, (substitute 1/2 tsp. vanilla essence) | |
| 1 | shallot | |
| some | freshly ground black pepper | |
| pinch(es) | Maldon salt | |
| some | olive oil | |
Herbs for the garnish:
| Ingredients (4 servings) | ||
|---|---|---|
| some | lemon verbena | |
| some | mint | |
- Cut off the top of the tomatoes and use a small spoon to scoop out the tomato. We will need the hollowed-out contents of the tomato for the filling.
- Drain the tuna and place in a bowl with the sour cream. Peel the shallot, cut in half and finely dice.
- Chop the capers, grate the zest from the lemon and squeeze out the juice from the lemon, add the freshly ground pepper to the bowl with the tuna, along with some of the tonka bean zest (or 1/2 tsp. vanilla essence) and return the hollowed-out tomato mixture to the bowl. Season with salt and dress with olive oil. Then spoon the tuna mixture into the tomatoes.
- Arrange on a plate (see photo) and garnish with the fresh herbs.
Photo gallery of the preparation:
