Tomatoes Stuffed with Tuna Fish
|Tuna slice||7 Ounce (200 Gram)|
|Prawns||4 Ounce (100 Gram)|
|Double cream||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Lemon||1 , juiced|
|Chervil sprig/Substitute chopped parsley||15 , coarsely chopped|
1. Slice off the top of each tomato, and carefully take out the seeds with a teaspoon. Place the tomatoes on a dish.
2. Grill the slice of tuna, turning once, for 5 to 6 minutes, brushing it with the olive oil. Then remove the skin and backbone and flake the tuna.
3. Peel the shallots and shell the prawns. Mince the shallots, prawns and tuna together. Put all the ingredients in a bowl, add the chopped chervil, cream and lemon juice. Season and mix well.
4. Fill each tomato with the filling and serve at once.