Stuffed Tomato Recipe (Tuna Filling, Meal Prep)
Quadruple the recipe and make a batch of this stuffed tomato recipe to reach for all week long. Sunny and light, this recipe is a classic French appetizer or easy lunch.
Ingredients
- 1 tomato beef or jam
- 2 tablespoon canned shredded tuna drained, in brine
- 1 piece feta cheese about 30g
- ½ pepper salad pepper size, finely chopped
- ¼ red onion finely chopped
- seasoning
- olive oil
Instructions
- Score a shallow cross on the base of each tomato, cutting through the skin but not the flesh.
- Blanch tomatoes in simmering water for 30–40 seconds, until the skin starts to curl at the cuts.
- Transfer immediately to ice water for about 3 minutes. Peel off the skins.
- Slice off the top of each tomato and hollow out the seeds and flesh, leaving space for 2–3 tablespoons of filling.
- Prepare the filling: Drain tuna well, then mix with feta, finely chopped pepper and red onion. Season with salt to taste.
- Stuff the tomatoes with the tuna mixture.
- Chill for about 1 hour. Serve with salad, a drizzle of olive oil, and extra seasoning.
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