Tomatoes stuffed with tuna are a popular tapa in Spain. Spanish canned tuna is far superior to the kind we find on supermarket shelves in North America but Skipper Otto’s albacore, packed in its own oil, is a fine substitute for the imported product. In addition, Skipper Otto’s canning process means that the nutritional benefits of the fish oil are retained.
Ingredients
- Fresh Chives chopped, ¼ cup
- Vegetable Oil ½ cup
- Ripe Tomatoes 2 medium
- Sugar a pinch
- Albacore Tuna in its Oil 1 x 160 g can
- Mayonnaise 3 Tbs
- Lemon Juice 1 tsp
- Capers 1 Tbs, rinsed and drained
- Salt and Freshly Ground Black Pepper
Cook It
- First, make the chive oil. Put the chives, and a pinch of salt into a blender and blitz until well combined. Pour into a container and allow to stand at room temperature while you continue with the recipe.
- Bring a pot of water to the boil. Lower the tomatoes into the pot and boil for 1 minute. Remove from the pot and when cool enough to handle, peel the tomatoes with a paring knife.
- Slice the tops off the tomatoes and if necessary take a little slice across the bottom so they will sit level.
- Use a teaspoon to scoop out the tomato pulp. Put the pulp in a sieve over a bowl to collect the drained liquid from the tomato flesh.
- Season the inside of each tomato with salt, pepper and a scant pinch of sugar. Place on individual serving plates.
- Put the tuna, with its oil, in a food processor, along with the mayonnaise, lemon juice and capers. Process until you have a mousse-like texture. Season with salt and pepper.
- Stuff the tomato shells with the tuna mixture. Pour the reserved tomato water around each tomato.
- Strain the chive oil, discarding the chives. Dot each plate with some of the oil. Garnish the tomatoes with some freshly snipped chives and a grind of black pepper.
Learn more about Skipper Otto’s Community Supported Fishery here.
