Recipes
July 9, 2009
Send to a friend
No-Cook Stuffed Tomatoes
6 large tomatoes
3 6-oz. cans tuna, drained
3 Tbs. capers, roughly chopped
1 c. fresh flat-leaf parsley leaves, roughly chopped
zest of 1 lemon
1/4 c. fresh lemon juice
1 Tbs. extra-virgin olive oil
1/4 tsp. black pepper
With a paring knife, remove the stem end from each tomato. Scoop out the seeds and pulp and transfer them to a bowl.
Add the tuna, capers, parsley, lemon zest and juice, oil, and pepper to the bowl and combine.
Spoon this mixture carefully into the hollowed-out tomatoes.
Source: Real Simple
Buzz up!
digg
Stumble
Facebook