Creamy tuna stuffed tomatoes! Oh boy, when I first made these cheese cream tuna stuffed tomatoes I didn’t plan to add cream cheese at all. My intention was to stuff the tomatoes with my classic tuna salad, however as after I started them I realised I don’t have any mayonnaise and didn’t have time to make my own, I had to substitute it with something else. What a great outcome! Now I often make these stuffed tomatoes even if I have mayonnaise. They are exquisite!
Ingredients
- 80 grams cream cheese
- 112 grams Tuna Chunks (Drained Tuna chunks)
- 3 medium tomatoes (scooped – 210 grams)
- 50 grams Sweet pointed Peppers (chopped)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped Shallots, raw (18 grams)
- 1/2 lemon yields, Lemon juice, raw
Instructions
- Drain the tuna chunks and add it in a bowl. Shred the tuna chunks with a fork.
- Add pepper and pink salt to taste.
- Chop finely half of a pointed red pepper. Add the chopped red pepper and a tablespoon of chopped shallots to the tuna bowl.
- Add 2 tablespoons of cream cheese (about 80 grams) and the lemon juice and mix together to combine.
- Cut a thin slice from the bottom of the tomatoes. This will form the cap but also help the tomatoes to stay straight on the plate.
- Cut a thinker slice from the top and scoop the tomato seeds and juice out.
- Fill the tomatoes cases with the mixture and add the tomato caps.
- Decorate the the tomatoes with peppercorns and a basil leaves.
- Keep them in the fridge until serving!
Shred the tuna chunks with fork Add chopped pepper and shallots Add lemon juice and mix Cut the top and bottom of each tomato Scoop out the seeds and the juice Turn them up to dry Add 2 tablespoons of cream cheese Mix well to combine and fill in the tomato cases Add the tomato caps and decorate
