Smoked tuna salad in tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Tomatoes |
| 1 | pounds | Thin green beans, ends cut |
| 1 | tablespoon | Extra-virgin olive oil |
| 1 | teaspoon | Thin strips basil leaves |
| 1 | pounds | Smoked tuna, in 1 or 2 thick slices |
| 5 | tablespoons | Mayonnaise |
| 2 | tablespoons | Capers, plus some juice |
| 3 | teaspoons | Lemon juice |
| 3 | tablespoons | Diced celery |
| Salt | ||
| Freshly ground pepper | ||
| 4 | Anchovy fillets | |
Directions
Slice off top ¼ of tomato and, using melon baller, remove as much of insides as possible without breaking skin. (Reserve insides for another use.) Turn tomatoes upside down to drain juices.
In large pot filled with rapidly boiling water, cook beans until bright green, about 5-7 minutes depending on freshness. Remove from boiling water. Chill in ice-water bath to stop cooking and set color.
Pat dry with paper towels. In medium work bowl toss lightly with oil and basil.
Cut tuna into ¼" strips lengthwise, then ¼" strips widthwise.
In medium mixing bowl combine mayonnaise, capers and juice, lemon juice and celery. Stir to mix well. Add tuna and fold gently into mayonnaise. Be careful not to break up fish. Season to taste with salt and pepper.
Lightly season to taste with salt and pepper inside of tomatoes.
Spoon ¼ of filling into each tomato. Put tomato in center of plate of arrange on platter. Lightly season green beans to taste with salt.
(Don't salt until this moment, or color will change.) Toss. Arrange around outside of tomatoes.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95