Tuna Mozzarella Stuffed Cherry Tomatoes Recipes

TUNA MOZZARELLA STUFFED CHERRY TOMATOES

Steps:

• Place 2-3 tablespoons of freshly chopped Italian parsley in a blender with 1 teaspoon of olive oil, 2 small cans of drained tuna in water, ½ small fresh mozzarella ball and 4 teaspoons of mayonnaise. Blend for about 7 - 8 seconds, until the mixture is smooth and creamy. Set aside.
• Use a sharp knife to slice the top off the tomato. Remove the pulp and seeds from inside the tomatoes. Turn each one upside down on a rack to drain for about 10 minutes. Once drained, turn to an upright position and sprinkle with a little salt.
• Place a basil leaf onto every toothpick. Poke the toothpick through the middle of each tomato top and repeat with every toothpick.
• Divide the creamy tuna mixture between every cherry tomato. Place the tomato and basil toothpick on top of each stuffed tomato.
• Serve immediately or cover and place in the refrigerator until ready to serve.

TUNA STUFFED TOMATOES

Steps:

• Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.
• In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture.
• In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet.
• Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
• Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool.

MEDITERRANEAN TUNA STUFFED TOMATO

Steps:

• Place tuna, green & red peppers, capers, pistachios, parsley flakes, and purple onion in medium size bowl.
• Make dressing by placing all ingredients into a blender or mini chopper; pulse until oil is emulsified.
• Pour over tuna mixture.
• Add parmesan and mix well.
• Chill until ready to serve.
• Cut tomatoes; place stem side down and cut into wedges without cutting all of the way through the tomato; gently spread wedges to form bowl for the tuna salad.
• Fill each tomato with a tad more than ½ cup of the tuna.
• Serve on a piece of leaf lettuce to add color to the plate.

STUFFED CHERRY TOMATOES

Steps:

• De-stem the tomatoes and hollow them out. My 1/8 teaspoon works the best for me.
• Cut a small slice from the bottom so they sit flat and don't roll away.
• Mix the rest of the ingredients.
• Fill each hollow tomato with tuna mix.