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Tomatoes Provencal

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  Tomatoes 4 Large
  Salt To Taste
  Freshly ground black pepper To Taste
  Canned tuna in oil 8 Ounce (1 Can, 227 Gram)
  Garlic 1 Clove (5 gm)
  Mayonnaise 4 Tablespoon
  Lemon juice 1 Teaspoon
  Diced cucumber 2 Tablespoon
  Chopped green olives 2 Tablespoon
  Lettuce leaves 4

Cut a slice from each tomato; if this is done at the stalk end, the tomatoes stand upright more easily.
Carefully scoop out the centre pulp, leaving the cases intact.
Drain them and season lightly.
The right hand column gives suggestions for using the tomato pulp removed.
Drain the tuna and keep the oil.
Break the fish into flakes.
Peel and crush the garlic and blend with the mayonnaise, together with a little of the oil from the tuna and the lemon juice.
Mix with the tuna, cucumber and olives.
Spoon into the tomato cases and top with the slices removed.
Serve on a bed of lettuce.
Any tuna oil left can be used in an oil and lemon dressing to serve with a fish salad.

Recipe Summary

Side Dish

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Tomatoes Provencal Recipe