Stuffed tomatoes with tuna
Here’s another fab summer recipe which makes the best use of ripe tomatoes in season. You can serve these as appetizers or as part of a light lunch.
In a bowl, mix together a can of good-quality tuna, 1 tbs mayonnaise, a dash of olive oil (unless the tuna was already packed in olive oil), a large squeeze of lemon juice, a small handful of chopped gherkins or capers, 1 mashed white anchovy fillet (optional), and some sea salt and pepper. Take a few smallish tomatoes (but not cherry variety unless you want extra work), and split in half (lengthwise for the long tomatoes, across the width if round). Gut them of their seeds and juices and fill with the tuna mixture. Garnish with small basil leaves.
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