Stuffed Greek Tuna Tomatoes (No-Bake)
Created by KittenCal on November 8, 2011
- Servings: 6
- Prep Time: 90m
- Cook Time: 0m
- Recipe #2242
Ingredients
- 6 medium to large ripe red tomatoes (do not use Roma/plum tomatoes)
- 2 tablespoons capers
- 1/4 cup toasted pine nuts
- 2/3 cup flat-leaf parsley, chopped
- 1/2 teaspoon dried oregano (rubbed between fingers to release the flavor)
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 (5 ounce) cans oil-packed tuna
- Salt and fresh ground pepper to taste or use lemon pepper
- Crumbled feta cheese, optional
How to Make
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Step 1: Slice about 3/4-inch off the top of each tomato (reserve the tops)
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Step 2: Using a spoon carefully scoop out the inside pulp and discard.
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Step 3: Sprinkle the insides of each tomato lightly with salt, then place each tomato upside down on paper towels to drain for 1 hour.
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Step 4: In a medium bowl flake the tuna with a fork then add in capers, pine nuts, parsley, oregano, minced garlic, olive oil and lemon juice; mix to combine then season with salt and fresh ground black pepper.
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Step 5: Turn the tomatoes right-side up and sprinkle the insides with black pepper.
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Step 6: Spoon the tuna mixture evenly into the tomatoes.
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Step 7: Sprinkle a small amount feta cheese on top if desired.
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Step 8: Cover with reserved tomato tops.