Stuffed Tomatoes

Stuffed Tomatoes

Stuffed Tomatoes

Tomatoes stuffed with tuna and seasoned with sage, lemon juice, scallions and peppercorns

March 14, 2013

serves for

4

total time

0 HR 30 MIN

ingredients

Scallion
1 bunch
Sage
8 each, leaves
Olive oil
1 tbsp
tomatoes
4 each, beefsteak
salt
Tuna
1 tin
Lemon juice
3 tbsp
Peppercorns
1 tbsp, green

Preparation

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.

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