Tomatoes Stuffed with Tuna and Dill
I serve these retro little stuffed tomatoes as a starter or a low-carb lunch. I always loved tomates farcies in France as a child in all their forms and I make stuffed tomato recipes - but this is one of the easiest and tastiest.
These protein-packed stuffed tomatoes with tuna are a great low-carb or keto-friendly lunch and they are so quick to make.
I find that the tiny cherry tomatoes are just too small for this stuffed tomato recipe so I tend to use the best quality small to mediums sized tomatoes that I can find. It is really important to leave tomatoes outside the fridge for a few hours before you use them so that their flavour can deepen at room temperature otherwise you risk them being tasteless cardboard.
Stuffed Tomatoes with Tuna and Dill
Ingredients
A selection of good quality small-medium sized ripe tomatoes, left at room temperature overnight
1 can of tuna, oil drained off
1 hard-boiled egg, peeled and chopped
A generous sprig of dill, finely chopped
1 tablespoon of capers, roughly chopped
50ml of mayonnaise,
Salt and Pepper
Method
Cut the tops off the tomatoes and gently cut around the inside of the perimeter to prise away the flesh and seeds so you can scoop it out with a teaspoon. Season the insides of the tomatoes.
Meanwhile mix the tuna, capers, dill, and chopped egg with the mayonnaise. I always make my own mayonnaise - it only takes 5 minutes to make a small batch. How to make mayonnaise. Otherwise, you can use a good quality store-bought one but maybe add a spritz of lemon to it. Combine the mixture well and season.
Carefully stuff the tomatoes with the mixture using a teaspoon and serve within the hour.