Ingredients
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6 medium firm ripe tomatoes
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salt
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2 tablespoons capers, drained
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1/4 cup pine nuts, toasted
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2/3 cup fresh flat-leaf parsley, chopped
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1 teaspoon fresh finely chopped oregano leaves or 1/2 teaspoon dried oregano
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2 cloves fresh garlic, minced
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1/4 cup olive oil
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1 tablespoon fresh lemon juice
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2 (5 ounce) cans tuna packed in oil, drained
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salt and pepper
Instructions
- Cut a 3/4-inch slice off of the stem of each tomato; reserve the tops.
- With a spoon, carefully scoop out the pulp and discard.
- Sprinkle the inside of each tomato with salt, and place tomatoes unside down on paper towels to drain for 1 hour.
- In a medium bowl, mix together the capers, pine nuts, parsley, oregano, garlic, olive oil and lemon juice.
- Add the flaked tuna; mix together gently.
- Season to taste with salt and pepper.
- Sprinkle the inside of the tomatoes with pepper.
- Fill the tomatoes evenly with the tuna filling.
- Cover with the reserved tomato tops, and serve.