lunedì 16 maggio 2016


Appetizer or entree - Lactose and gluten free - Can be vegetarian (READ footnotes)

This is one of my favorite dishes in summertime. No need to cook, only prepping and refrigerating!! It's so nice to have recipes that don't require cooking: they're a lifesaver during those hot summer days, and they're so refreshing to eat! You can add ingredients or change some... it will satisfy you regardless!

6 medium tomatoes, ripe but firm
1 can Italian tuna in olive oil, drained and crushed
1 cup peas
1 cup Italian 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 won't be cooked.

Thaw peas under running 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 what else is served.

- It's perfect for an appetizer or even an entree (use bigger tomatoes or consider serving 2 of them per person).
- It's lactose and gluten free. 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).
- You can find a video for this recipe here.

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