Tomatoes Stuffed with Tuna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Can be served hot or cold. This is an elegant Moroccan main dish accompanied by a carrot salad. Adapted from Arabesque. Ingredients:
4 red bell peppers |
1 pinch of salt |
3 tbsp extra virgin olive oil |
7 oz tuna, flaked |
2 tbsp capers |
4 tbsp kalamata olives, chopped |
1/2 tsp grated lemon rind |
2 tbsp parsley, chopped |
6 beefsteak tomatoes |
Directions:
1. Broil and peel red peppers, and cut into 3/4 strips. Mix with the rest of the ingredients except the tomatoes.
2. Cut a small circle around the stalk of each tomato and remove as a cap. Fill the tomatoes with tuna mix and then replace the caps.
3. Arrange in a shallow baking dish and bake at 350 degrees for 20-30 minutes. Keep watch that the tomatoes don't fall apart.
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