Name: Tuna-Stuffed Tomatoes
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1/2 cup (125 ml) water; 2 teaspoons (10 ml) butter; 1/2 cup (125 ml) couscous; 8 medium tomatoes in various colours; 1 can (198 g/7 oz) oil-packed tuna, drained; 1/4 cup (60 ml) olive oil; 1/4 cup (60 ml) finely diced celery; 3 green onions, chopped; 2 tablespoons (30 ml) chopped flat-leaf parsley; 1 tablespoon (15 ml) chopped capers; Grated zest of 1 lemon; Juice of 1/2 lemon; Salt and pepper

Preparation

- In a small saucepan, bring the water and butter to a boil. Season with salt. Remove from the heat and add the couscous. Cover and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl. Cover and refrigerate until chilled, about 20 minutes.
- Slice off the tops of the tomatoes, taking care to leave the stems intact. Set the tops aside. Cut a thin slice from the bottom of the tomatoes so that they sit flat on a plate. Using a melon baller, scoop out and discard the pulp and seeds.
- Combine the remaining ingredients with the couscous. Adjust the seasoning.
- Spoon about 75 ml (1/3 cup) of the stuffing into each tomato and cover with the reserved tops. Serve as an appetizer or as a side dish for grilled meats or fish.

Tuna-Stuffed Tomatoes

Categories

Ingredients

Preparation

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