Entree or appetizer - Lactose and gluten free - Can be vegeterian (READ notes at bottom)
6 medium tomatoes, ripe but firm
1 can Italian tuna in olive oil, drained and crushed
1 cup peas
1 jar marinated artichoke hearts, drained
1 tbsp Italian capers, packed in salt, rinsed
1-2 tsp Italian anchovy paste
Cut off the top of the tomatoes and set it aside. Remove the inner pulp (save it for future use, like a quick tomato sauce), and lay tomatoes cutside-down on a colander in order to lose its water.
Soak capers in water for 10 minutes. This is necessary in order to remove some salt, given the fact that they're not cooked.
Thaw peas under running hot water. Roughly chop artichoke hearts and capers, crush tuna with a fork; transfer all of them to a big bowl.
In a small bowl, dissolve anchovy paste in a small quantity of mayonnaise, then add to the bigger bowl, mix and add enough mayonnaise to coat evenly.
Stuff tomatoes with this mixture, cover with the "lid" and refrigerate until it's time to serve (a couple of hours, at least)
This recipe serves 3-6 depending on whatelse is served.
- It's lactose and gluten free (when you use gluten free pasta instead of farro)
- It can be vegetarian, provided that you don't use anchovy paste and tuna.
- It can be prepared in advance, even the day before, just keep them in an airtight container (or wrapped with plastic wrap).