We love tomatoes; we love farro too, which is richer in fibers and protein than rice and with a distinct nutty flavor that goes perfectly with lots of dishes... I combined the things. Read the footnotes so you'll have vegetarian/vegan substitutions, if needed.
4 big tomatoes, ripe but firm
2 cups Italian farro, cooked and cold
1 can Italian tuna packed in olive oil
1/2 red onion
Italian sea salt
Cut the top of the tomatoes, empty the tomatoes and keep both the pulp and the top, sprinkle with a little salt and arrange on a colander upside down, to drain water.
Drain tuna from its oil and crumble it; reserve the oil. Dice the tomato pulp.
Thinly slice onions and place them in a big bowl, then add farro, onions and the tomato pulp; season with salt and the tuna oil. Toss to combine evenly.
Stuff tomatoes with the mixture, cover with the tomato "lid" and refrigerate until it's time to serve.
This recipe serves 4 (as long as tomatoes are big enough)
- You can add some freshly chopped (or dried) parsley to the farro mixture.
- You can prepare the tomatoes one day in advance and keep them in an airtight container.
- It's great in a mixed appetizer, if small, or also as entree.
- If you have too much stuffing, serve it by the tomato's side.
- Try to get Italian tuna (like the Tonnino we have in stock): it's of a higher quality and comes in chunks of fillets!
- It's lactose free and can be gluten free, provided that you use rice instead of farro which, being a grain, contains gluten.
- It can be vegetarian/vegan if you replace tuna withe Italian cannellini or borlotti beans. Dress the farro mixture with a high quality Italian extra virgin olive oil.
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