Stuffed tomato with tuna is a very easy dish to prepare, tasty and fast. The last two weeks were very hot, thank goodness you'd say, except that I can't stand the heat especially since I have to cook today and the idea of turning the oven on doesn't make me happy so I thought of this very easy and tasty recipe perfect for the summer that I remember my mum used to make for us. So do you have good tomatoes in the fridge? If not, come in Fruttivendolo and grab some ;)
Portions:
4 people
Ingredients
Preparation
Wash well the tomatoes and cut the top with a knife.
Using a teaspoon to empty all the tomatoes from the internal seeds (you can keep them to season a bruschetta).
Put the tuna in oil, drained and crumbled with your hands, in a bowl and add the ricotta, then mix it.
Add the chopped capers, lemon juice, and a little ground pepper.
Fill each tomato with ricotta and tuna and serve fresh.
Buon Appetito!
VARIANTS AND ADVICE
You can also add chopped anchovies in oil to the tuna.
You can replace the ricotta with spreadable cheese or with mayonnaise.
You can reuse the inside of the tomatoes to season a bruschetta.
It is not necessary to add oil.