Walnut Tuna Stuffed Tomato Recipe
Ingredients
| Plump red tomatoes - 4 large | ||
| Tuna | 1 Can (10oz) | |
| Hard-cooked eggs - 2, chopped | ||
| Green onions - 2, thinly-sliced | ||
| Celery | 1 Cup (16 tbs), sliced | |
| Pickles | 2 Tablespoon, chopped | |
| Pimiento or green pepper - 1 tablespoon, chopped | ||
| Capers | 1 Tablespoon | |
| Chives - 4 blades, cut into 1 inch pieces | ||
| Parsley leaves | 2 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Prepared mustard | 1 Teaspoon | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Walnuts | 3/4 Cup (16 tbs), chopped | |
Directions
MAKING
1. Use a sharp paring knife to peel the tomatoes.
2. Season them with salt and pepper.
3. Place on a plate, cover and refrigerate for 2 hours before serving.
4. To make the filling, in a large bowl, flake the tuna and add eggs, onions, celery, pickles, pimiento, capers, herbs and lemon juice.
5. Toss well to mix thoroughly.
6. Cover and chill in the refrigerator.
7. In a small bowl, combine mayonnaise and mustard. Whisk with a fork until well blended.
FINALIZING
8. Just before serving, cut each tomato, stem-end down, into 4 wedges but not all the way through (to within 1/4 inch of bottom), to get a flower.
9. Arrange each on a salad plate.
10. Into the tuna mixture, fold in the mayonnaise and walnuts. Mix well.
SERVING
11. Spoon the mixture into the tomato flower cups and serve immediately.
1. Use a sharp paring knife to peel the tomatoes.
2. Season them with salt and pepper.
3. Place on a plate, cover and refrigerate for 2 hours before serving.
4. To make the filling, in a large bowl, flake the tuna and add eggs, onions, celery, pickles, pimiento, capers, herbs and lemon juice.
5. Toss well to mix thoroughly.
6. Cover and chill in the refrigerator.
7. In a small bowl, combine mayonnaise and mustard. Whisk with a fork until well blended.
FINALIZING
8. Just before serving, cut each tomato, stem-end down, into 4 wedges but not all the way through (to within 1/4 inch of bottom), to get a flower.
9. Arrange each on a salad plate.
10. Into the tuna mixture, fold in the mayonnaise and walnuts. Mix well.
SERVING
11. Spoon the mixture into the tomato flower cups and serve immediately.
Chef
