Monday, August 18, 2008

Tomatoes Stuffed with Tuna Salad



Another of my favorites summer treats are tomatoes.
I just got back from Italy where I was in tomato heaven.
We planted several rows of tomato plants, but until the plants gave us their first fruits, we had endless trips to the market where we bought dozens, kilos and pounds of tomatoes.
I ‘m almost sure I had tomatoes every day. In sauces, or sugo; salads, antipasto; drizzle with olive oil, next to some fresh mozzarella and basil.
You can eat cherry or grape tomatoes like candy.
A recipe that I enjoy very much and I’ve been eating since I was a child (many, many years ago) is Tomatoes Stuffed with Tuna Salad. I used to make the salad with mayo, but now that I’m more health conscious I use olive oil in stead.

Tomatoes Stuffed with Tuna Salad:

-1/2 cup Arborio rice
-4 small tomatoes
-1 (6 oz) cans of tuna, drained
-4 oz mozzarella, cubed
-4 Tbs. Olive oil
-1 Tbs. lemon juice
-Salt, to taste
-Pepper, to taste
-2 Tbs. Capers

Cook the rice in a medium saucepan of boiling salted water, stirring occasionally, for 20 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
Cut tomatoes in halves and scoop the seeds, pulp, and juice from each tomato into a medium bowl.
Season tomato halves with a little salt and set aside.
Whisk oil, with lemon juice, salt and pepper.
Toss the rice with the reserved tomato pulp, tuna, mozzarella and olive oil mix.
Spoon the rice mixture into the hollowed tomatoes.
Decorate with capers.

Tomates rellenos con ensalada de atún:

-1/2 tasa de arroz Arborio
-4 tomates, pequeños
-1 lata de atún de 6 onzas (170 grs), escurrida
-4 onzas (120 grs) de mozzarella, en cubitos
-4 cucharadas de aceite de oliva
-1 cucharada de jugo de limón
-sal, a gusto
-pimienta, a gusto
-2 cucharadas de alcaparras.

Cocinar el arroz por 20 minutos en una cacerola mediana con abundante agua salada, mezclando ocasionalmente. Colar. Enjuagar arroz bajo agua fría. Reservar.
Cortar los tomates por la mitad y vaciar. Guardar la pulpa en un bowl mediano. Condimentar las mitades con un poco de sal y reservar.
Batir el aceite con el jugo de limón, sal y pimienta.
Mezclar el arroz con la pulpa de los tomates, el atún, el queso y la mezcla de aceite de oliva.
Rellenar los tomates y decorar con las alcaparras.

1 comment:

Rebecca said...

Yum! This looks like a wonderful summer meal.