Stuffed fresh tomatoes

    difficulty

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    ingredients

    • 8 vine tomatoes
    • 400 g tuna
    • fresh parsley and thyme
    • oregano
    • 4/5 sun-dried tomatoes
    • 1/2 tablespoon Taggiasca olives
    • 1 tablespoon capers
    • 2 tablespoons cocktail sauce
    • bread crumbs

    preparation

    Cut the tomatoes in half, scoop out the inside and let drain upside down for a few minutes. Soak the sun-dried tomatoes in a glass with lukewarm water. Meanwhile prepare the stuffing by breaking up the tuna in a bowl with a fork and adding chopped olives, capers, thyme and parsley. Rinse the tomatoes, pat dry with paper towels and cut into pieces. Mix all the ingredients together in the bowl and add the cocktail sauce. Fill the halved tomatoes with the stuffing up to the rim and place them upside down on a dish sprinkled with bread crumbs. Lightly press the tomatoes into the bread crumbs, flip them and garnish with a drop of cocktail sauce and a mint leaf. These tomatoes are perfect served on a bed of lamb’s lettuce, blueberries and walnuts (seasoned with extra-virgin olive oil).