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Tomatoes stuffed with tuna and seasoned with sage, lemon juice, scallions and peppercorns
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
Wash, trim and slice the spring onions. Roughly chop the sage. Heat the oil and briefly fry both, then leave to cool. Wash the tomatoes, cut a lid from each one and hollow out.
Season inside with salt. Finely chop the tomato flesh. Drain the tuna and flake with a fork. Mix with the chopped tomato, spring onions, lemon juice and green peppercorns and fill the tomatoes with the mixture. Serve with fresh bread.