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Tomatoes Filled with Tunny Fish

Chef.Foodie's picture
  Cherry tomato 13 (Small Round Variety)
  Onion 1 Large
  Capers 1 Teaspoon
  Chervil/Parsley 1⁄4 Cup (4 tbs)
  Tarragon leaves 1 Tablespoon
  Canned tuna fish 6 1⁄2 Ounce (1 Large Tin)
  Mayonnaise 4 Tablespoon
  Salt To Taste
  Pepper To Taste

Chop 1 onion finely; boil, in a small quantity of water, for about 5 minutes.
Take 1 tomato, peel, remove seeds, press out liquid and then chop together with the capers, chervil and tarragon leav< Add the tin of tunny fish, having drained and flaked it first.
Now bind the mixture with 4 tablespoons of well-seasoned mayonnaise.
Put in a bowl, cover and chill overnight in refrigerator.
Cut 12 tomatoes in half, remove seeds and liquid and sprinkle interiors with salt and pepper.
Place cut-side down on absorbent paper and keep cold until time to fill.
To serve, fill each tomato half with tunny filling and place on bed of lettuce leaves.
A round serving dish with the tomatoes placed in a circle looks most attractive.

Recipe Summary

Difficulty Level: 
Cook Time: 
20 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1036 Calories from Fat 575

% Daily Value*

Total Fat 64 g98.5%

Saturated Fat 7.5 g37.7%

Trans Fat 0 g

Cholesterol 76 mg25.3%

Sodium 1500.1 mg62.5%

Total Carbohydrates 51 g17.1%

Dietary Fiber 9.1 g36.3%

Sugars 20.2 g

Protein 64 g128.6%

Vitamin A 50.8% Vitamin C 118.5%

Calcium 42.6% Iron 58.9%

*Based on a 2000 Calorie diet

Tomatoes Filled With Tunny Fish Recipe