cold Tomatoes stuffed with tuna, potatoes and mayonnaise: today's recipe is a typical summer recipe, perfect as a main dish for a quick lunch at the beach or as a starter for a dinner on a warm evening. In short, stuffed tomatoes everyones, both the hot version, stuffed with rice to the Roman, both cold with this tasty stuffing and creamy. The recipe is simple to perform, It prepares all raw (except that you have to boil the potatoes, and do it in advance so as to cut cold). If you prefer the baked version, you should definitely try the TOMATOES STUFFED WITH RICE ROMAN, good warm or cold, and you can also found the VIDEO RECIPE STEP BY STEP on my YouTube channel.
Obviously you have to use a quality tuna in oil, preferably in slices and packed in a glass, strictly in olive oil. As for mayonnaise, you can use the ready or prepare it from you. Is, if you are struggling with the balance, you can dilute the mayonnaise with a few tablespoons of greek yogurt: the result will be less fat stuffed tomatoes, with a pleasant sour note very fresh and perfect with the great heat. In addition, if you have the patience to use and stuff of small tomatoes, as the cherry, cold tomatoes stuffed with tuna, potatoes and mayonnaise are also a great finger food for an aperitif.
And now, reminding you to have a look at all my OF SALAD RECIPES to find some cold dish that inspires you, I wish you good day!
8 round salad tomatoes not too ripe
4 boiled potatoes, not great
200 grams of tuna in oil (net weight)
Capers in salt, to taste
salt and pepper, to taste
gherkins, to taste
250 grams of mayonnaise (you can use the ready-made or make it at home with my recipe for mayonnaise)
fresh basil, to taste
extra virgin olive oil, to taste
I suggest that you boil the potatoes to prepare cold tomatoes stuffed with tuna with a few hours in advance, so that they are beautiful cold at the time of cutting. So do not crumble. Once cold, peel the potatoes and cut into fairly small cubes. Drain the tuna, slice the gherkins and finely chop the capers after having watered them under running water (if you prefer less savory capers can keep them soaked in water for an hour or two).
Wash the tomatoes, remove the cap top and emptied completely of seeds and vegetation water using a sharp boxcutter and a spoon. Once the tomatoes are perfectly empty, season them both outside and inside with a drizzle of extra virgin olive oil and a pinch of salt. I put oil and salt in a bowl, I blend well and then with a brush grease the tomatoes inside and outside.
Put potatoes in a bowl, the tuna, Capers, gherkins, a few basil leaves broken hand. Add mayonnaise and mix everything with a spoon. Now, You can also use a light mayonnaise, or to lighten everything you can mix the mayonnaise one or two tablespoons of greek yogurt. Mayonnaise should not overpower the filling of cold tomatoes stuffed with tuna and potatoes, because it only serves to bind the sauce.
Fill the tomatoes with the stuffing, pressing it lightly with the back of the spoon and doing so that it comes a little from the edge of the tomato (In short, abundant) and decorated with a few slices of cucumber, some caper, a piece of tuna and a basil leaf. Let rest tomatoes for at least an hour in the refrigerator before you enjoy them and let cool tomatoes stuffed with tuna and potatoes at room temperature for at least 10 minutes before serving. Bon appétit!
THE PAIRING: This is a plate with a strong acidic tendency due to the presence of the raw tomato and mayonnaise. Rather than a wine, We suggest a beer, provided it is light. And we choose Chiara micro brewery Hops, pils produced in Romagna, Riccione, bottom-fermented and of delicate flavors.
These stuffed tomatoes, tasty and fast to prepare, perfectly preserved in the refrigerator for two days. Take care only not to use overripe tomatoes and cover with plastic wrap.