Tomatoes with tuna are a classic fresh and tasty Italian appetizer. Perfect to prepare in summer when the tomatoes are at their peak ripeness, they are ideal for light and quick appetizers. The flavor of the tuna blends with the sweetness of the tomatoes, creating an explosion of flavors. Add a touch of mayonnaise, capers, gherkins, and anchovies for an even tastier experience.
Boil the eggs for 10 minutes from the start of boiling; then cool them under running water and shell them
Cut the tops off the tomatoes at about two-thirds height (keep the tops to use as lids)
Empty them, lightly salt them and place them upside down to drain
Meanwhile, prepare the filling by draining the tuna from the preserving oil and processing it in a food processor along with the hard-boiled eggs
Transfer the mixture to a bowl, salt and pepper it, and distribute it among the prepared tomatoes, filling them partially
Finely chop half a teaspoon of capers after rinsing off the salt, 2 gherkins, a fillet of anchovy, and the leaves from a bunch of parsley
Mix the chopped ingredients into the mayonnaise and distribute the resulting sauce among the tomatoes, finishing them by placing the "lids" on top
Finally, arrange them on an appropriate plate and serve, garnishing as desired
Knife
Cutting Board
Bowl
Italy
| Energy (kcal) | 93.45 |
| Carbohydrates (g) | 2.56 |
| of which Sugars (g) | 2.49 |
| Fat (g) | 7.26 |
| of which Saturates (g) | 1.09 |
| Protein (g) | 4.15 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.31 |
