Tomatoes Stuffed with Tuna
(Pomodori Ripieni di Tonno)
Ingredients:
4 tomatoes
4 salted anchovies
7 oz (200 grams) canned tuna in oil, drained
1 tablespoon capers, drained and rinsed
4 fl oz (120 ml) low fat natural yogurt
1 tablespoon fresh flat-leaf parsley, chopped
5-6 fresh chives, coarsely chopped
Juice of 1 lemon, strained
Salt and pepper
Fresh basil leaves, to garnish
Directions:
To fillet the whole salted anchovies, cut off the head and tails, and press along the backbones with your thumb.
Soak in cold water for 10 minutes and drain.
Cut off the tops of the tomatoes and scoop out the tomato seeds and flesh, reserving the flesh.
Sprinkle the 'shells' with salt and turn upside down on kitchen paper to drain for 1 hour.
Place the tomato flesh in a strainer and leave to drain.
Chop the anchovy fillets and put them with the tuna, capers, yogurt, parsley, chives and lemon juice in a blender.
Process, then add the tomato flesh, season with salt and pepper and process again until thoroughly combined.
Spoon the mixture into the tomato shells, garnish with basil leaves and keep in the refrigerator until ready to serve. Serves 4.