Sunday, 13 September 2009

Tuna and Mozzarella stuffed over ripe tomatoes

We have a huge glut of tomatoes this year and while we’ve tried to use them all it was inevitable that some were going to get left to go just that little bit too soft. We hate to see waste so I knocked up a little recipe.

You’ll need;
  • 8 or 9 very ripe medium size tomatoes
  • 1 tin/ pack of tuna
  • 1 lump of mozzarella

It might be nice if you have;
  • Fresh black basil leaves
  • Some cous cous

Carefully cut the tops off the tomatoes and using a teaspoon scoop out the goo inside, you can chuck this away or do what I did and add it to the compost pot. Put about a teaspoon of tuna in each hollowed out tomato – our tuna was lightly flavoured with lime and pepper, but it’s not essential by any means. You don’t need to mix the tuna with mayonnaise or oil as there’s more than enough juice in this concoction already.

Carelessly rip apart the mozzarella ball and pop roughly hewn chunks in the top of each tomato. With the grill on full bung all your lovely creations on a baking tray and blast them until the mozzarella starts to brown.

Serve with a slight sprinkling of fresh pepper and eat while still warm. I had some left over cous cous so I added that to the plate. I also nicked some fresh black leaf basil from the greenhouse and stuffed a leaf inside each tomato.

Best eaten whole, nom!

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