Tuna-Stuffed Tomatoes
Tuna-Stuffed Tomatoes
Ingredients
- 1/2 cup (125 ml) water
- 2 teaspoons (10 ml) butter
- 1/2 cup (125 ml) couscous
- 8 medium tomatoes in various colours
- 1 can (198 g/7 oz) oil-packed tuna, drained
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) finely diced celery
- 3 green onions, chopped
- 2 tablespoons (30 ml) chopped flat-leaf parsley
- 1 tablespoon (15 ml) chopped capers
- Grated zest of 1 lemon
- Juice of 1/2 lemon
- Salt and pepper
Instructions
- In a small saucepan, bring the water and butter to a boil. Season with salt. Remove from the heat and add the couscous. Cover and let stand for 5 minutes. Fluff with
- a fork and transfer to a large bowl. Cover and refrigerate until chilled, about 20 minutes.
- Slice off the tops of the tomatoes, taking care to leave the stems intact. Set the tops aside. Cut a thin slice from the bottom of the tomatoes so that they sit flat
- on a plate. Using a melon baller, scoop out and discard the pulp and seeds.
- Combine the remaining ingredients with the couscous. Adjust the seasoning.
- Spoon about 75 ml (1/3 cup) of the stuffing into each tomato and cover with the reserved tops. Serve as an appetizer or as a side dish for grilled meats or fish.
Tuna-Stuffed Tomatoes