Tomatoes Stuffed with Tuna

"This recipe has been in my family from day one although I add whole egg and extra capers. My relatives in Italy use the egg yolk only and instead of capers they use anchovies. It's very delicious too but we like it my way better." Loretta Harrison

• 6 large, round tomatoes
• 1 (7 oz.) can tuna packed in olive oil
• 2 small hard boiled eggs, chopped very fine
• 2-4 tablespoons mayonnaise (add according to taste)
• 2 teaspoons prepared mustard
• 1 tablespoon capers
• Salt & freshly milled pepper to taste
• Minced parsley to garnish (optional)

METHOD

Slice tops off tomatoes to reach open, seeded part of tomato. Remove all seeds. Dry inside of each tomato thoroughly with paper towel.

In a bowl, mash drained tuna. Stir in chopped eggs and mayonnaise. Blend well. Using a fork, gently mix in mustard and capers. Add salt and pepper to taste.

Stuff each tomato with tuna mixture and refrigerate for at least 1/2 hour. Serve chilled.

Optional: Garnish with fresh parsley.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Brenda Klauss for Loretta Harrison

 

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