Stuffed tomatoes with tuna fish sauce – pomodori ripieni con salsa tonnata
For hot summers this is a real refreshing alternative. I don’t remember a summer of my entire life without these stuffed tomatoes. They taste better if prepared ahead of time so the flavors blend well. I usually prepare extra tuna-fish sauce in case I have unexpected guests.
Ingredients:
2 9oz. cans tuna fish
1/3 cup mayonnaise
2 Tbsp. milk
1 Tbsp. capers preserved in vinegar
3 little Italian anchovies fillets preserved in olive oil
10 medium tomatoes
mayonnaise to decorate
Instructions:
1. Blend all the ingredients with a hand blender or in a food processor. If you blend them in a food processor be careful that you don’t over-blend.
2. Cut the tomatoes in half. Remove the insides.
3. Refrigerate the ingredients for a couple of hours. Take them out and fill the tomatoes no more than 5 minutes before serving.
4. Decorate with mayonnaise if you like.
5. Place them on a serving dish covered with lettuce and serve immediately.
how many people is this recipe for
@rosemary: I usually count a tomato per person, so in this case the recipe is for 10.