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Tomatoes Filled with Tunny Fish Recipe
|Cherry tomato||13 (Small Round Variety)|
|Chervil/Parsley||1⁄4 Cup (4 tbs)|
|Tarragon leaves||1 Tablespoon|
|Canned tuna fish||6 1⁄2 Ounce (1 Large Tin)|
Serving size: Complete recipe
Calories 1036 Calories from Fat 575
% Daily Value*
Total Fat 64 g98.5%
Saturated Fat 7.5 g37.7%
Trans Fat 0 g
Cholesterol 76 mg
Sodium 1500.1 mg62.5%
Total Carbohydrates 51 g17.1%
Dietary Fiber 9.1 g36.3%
Sugars 20.2 g
Protein 64 g128.6%
Vitamin A 50.8% Vitamin C 118.5%
Calcium 42.6% Iron 58.9%
*Based on a 2000 Calorie diet
Take 1 tomato, peel, remove seeds, press out liquid and then chop together with the capers, chervil and tarragon leav< Add the tin of tunny fish, having drained and flaked it first.
Now bind the mixture with 4 tablespoons of well-seasoned mayonnaise.
Put in a bowl, cover and chill overnight in refrigerator.
Cut 12 tomatoes in half, remove seeds and liquid and sprinkle interiors with salt and pepper.
Place cut-side down on absorbent paper and keep cold until time to fill.
To serve, fill each tomato half with tunny filling and place on bed of lettuce leaves.
A round serving dish with the tomatoes placed in a circle looks most attractive.