Salmon & Olives Stuffed Tomatoes Recipe
Stuffed Tomatoes taste good. Stuffed Tomatoes tastes better with eggs. Stuffed Tomatoes is easy to prepare.
Ingredients
| 4 medium size tomatoes | ||
| 8 oz canned salmon, skin and bones removed | ||
| Cooked rice | 1 Cup (16 tbs) | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Juice of 1/2 lemon | ||
| Parsley | 2 Tablespoon, chopped | |
| Tabasco sauce | 3 Drop | |
| Hard boiled eggs | 2 | |
| Fresh parsley sprigs | ||
| Pitted black olives | 2 , halved | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
With a knife, slice tops off tomatoes.
Scoop out pulp.
Set aside tomato skins.
Chop tomato pulp.
In a bowl, mix with salmon, rice, mayonnaise, lemon juice, parsley and seasonings.
Stuff tomato skins with mixture.
Set aside.
Separate egg whites and yolks.
Pass egg yolks through a sieve.
Set aside.
Finely chop egg whites.
Sprinkle each stuffed tomato with islands of egg whites and yolks.
Garnish with a parsley sprig and a half olive.
Scoop out pulp.
Set aside tomato skins.
Chop tomato pulp.
In a bowl, mix with salmon, rice, mayonnaise, lemon juice, parsley and seasonings.
Stuff tomato skins with mixture.
Set aside.
Separate egg whites and yolks.
Pass egg yolks through a sieve.
Set aside.
Finely chop egg whites.
Sprinkle each stuffed tomato with islands of egg whites and yolks.
Garnish with a parsley sprig and a half olive.
Chef
