Written for one request, published for everyone
Chilled Tuna-Stuffed Tomato Cups
Ripe tomatoes hollowed out and filled with a lemony tuna and red onion mix, served cold.
- Total
- 20 min
- Hands on
- 15 min
- Serves
- 4
- Method
- any
- Cuisine
- Mediterranean
Per serving · estimated
- Energy
- 142 kcal
- Protein
- 8 g
- Fat
- 10 g
- Carbs
- 5 g
Method
Step 1 of 9
Slice the tops off the tomatoes and scoop out the seeds and pulp with a teaspoon, leaving the walls intact.
Medium tomatoes
Step 2 of 9
Season the insides of the tomato cups with a little salt and stand them upside down on kitchen paper to drain.
- Medium tomatoes
Salt
Step 3 of 9
Finely dice the red onion.
Red onion
Step 4 of 9
Chop the parsley finely.
Flat-leaf parsley
Step 5 of 9
Drain the tuna well and flake it into a bowl.
Canned tuna in water
Step 6 of 9
Squeeze in the lemon juice.
Lemon
Step 7 of 9
Stir the mayonnaise, onion, capers and parsley through the tuna and season with pepper.
Mayonnaise- Red onion
Capers- Flat-leaf parsley
Black pepper
Step 8 of 9
Spoon the filling into the drained tomato cups, mounding it slightly.
- Medium tomatoes
- Canned tuna in water
Step 9 of 9
Cover and chill for 5 minutes before serving, one cup per person.
- Medium tomatoes
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.