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Stuffed Tomatoes with TunaFrom Italian Cooking and Living, December 2004/January 2005
4 tomatoes
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
salt and freshly ground pepper
1 12-ounce can tuna packed in oil, drained
1 small white onion, diced
2 tablespoons chopped parsley, plus extra
mixed salad greens for garnish
Cut off and discard 1/4-inch from the bottom of each tomato. Cut off 1/2-inch from the top, and set aside. Scoop out and discard the core from each tomato, leaving a hollow center, and set aside. In a bowl, combine the balsamic vinegar with the olive oil, season with salt and pepper, and whisk until emulsified. Add the tuna, onion and parsley, and toss. Fill the tomatoes with the tuna mixture, and sprinkle with chopped parsley. Arrange the salad greens on 2 separate platters, and place the tomatoes in pairs on top. Serves 4
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