Recipe: Tuna Stuffed Tomatoes

This recipe is from the upcoming cookbook, Decades Of Decadence, by Rebecca Klemke.

Here's what Rebecca had to say about the recipe:

A great tomato will amplify the taste of this dish, and no matter where you eat it the comfort each bite holds will uplift your soul. I figure this is why Grandma made this old stand-by recipe frequently for luncheons. She placed each Tuna Stuffed Tomato on a lovely bed of lettuce, tossed in a simple balsamic vinaigrette or rice wine tarragon vinaigrette and garnished each plate with sliced avocado.

For an extra special gourmet treat, substitute lobster for tuna fish, fresh or canned, (if doing so omit sweet pickles and capers – green apple is optional).

I use this tuna mix or a simpler variation of it for all canned fish, tuna, lobster and crab. A few key ingredients are dijon mustard, chopped apple, a little celery, a tablespoon or two of mayonnaise and green onions.

Yield: 3 stuffed tomatoes

Tomatoes

• 3 large ripe tomatoes, blanched, peeled and innards scooped out*
• 3 pimiento stuffed olives (optional)
• dill pickles, garnish

Tuna Mix

• 1 can (170 g) flaked white tuna in olive oil or water, drain water
• 2 scallions or green onions, chopped finely
• ½ stalk celery, ends removed and sliced finely
• 2 tbsp fresh parsley, chopped
• 2 tbsp plain yogurt or mayonnaise
• 1 tbsp extra virgin olive oil
• 2 tsp balsamic vinegar
• 1 tsp dijon mustard
• 1 tbsp sweet pickles, diced small (optional)
• ¼ green apple, diced small
• ¼ tsp black pepper/cayenne pepper
• ½ red bell pepper, roasted and diced small (optional)
• 1 tsp capers, drained

Tuna Stuffed Tomato Cooking Directions

In a large bowl, combine tuna mix.

Blanch and peel tomatoes. Carefully cut out their core and scoop out the tomatoes’ inner seeds. Divide tuna mixture into three portions and stuff each tomato with tuna.

A little bocconcini cheese or goat cheese is an excellent accompaniment when stuffed into the bottom of the tomatoes and then topped with the tuna mixture.

Or, to simplify the recipe sandwich the tuna mixture between two thick slices of tomato. Slice tomatoes thickly, three servings will require 6 slices. Divide tuna mixture into three portions and spoon each portion between two thickly-sliced tomatoes. Hold together with a toothpick through the centre and garnish the top of the toothpick with an olive. Repeat using the rest of the tomatoes and tuna.

Serve at room temperature.

Suggested Wine Pairings

Cono Sur 2008 Merlot Rosé

Fess Parker 2008 Viognier

Photo courtesy of Rebbeca Klemke