Tomatoes Stuffed w/ Tuna & Mascarpone
Tuna Mascarpone Stuffed Tomatoes
Tomatoes Stuffed with Tuna and Mascarpone
12 small ripe tomatoes (I used the small ones on the vine)
1 can tuna, packed in oil, drained
1 8-ounce container mascarpone cheese
1 shallot finely minced
1 tablespoon lemon juice
4 tablespoons chives, chopped
1 tablespoon capers, drained and chopped
Freshly ground black pepper.
Cut off the tops and scoop out the inside pulp and seeds. Sprinkle the insides of the tomatoes with a bit of kosher salt and turn upside on paper towels to drain while you make the filling.
Mix together the tuna, mascarpone, shallot, lemon juice, chives, capers, salt and pepper. Stir well, taste and adjust the seasoning if necessary.
Gently pat the insides of the tomatoes dry with paper towels. Fill with the tuna mixture, garnish with chives and chill well before serving.
For other lovely ways to stuff a tomato, take a look here:
Baked Tomatoes with Mediterranean Ricotta Filling at Lucullian Delights
Julia’s Stuffed Tomatoes Provencal at FoodGal
Avocado Pesto Stuffed Tomatoes at Eat.Drink.Smile