Here is a recipe that had its heyday in the 1960s-1970s, stuffed tomatoes. A very simple and refreshing family appetizer, a kind of rice salad in a tomato shell...
Cut a large cap from the tomatoes at the stem side. Hollow out the tomatoes using a small spoon or a grapefruit knife. Salt the inside of the tomatoes and the caps, and turn them upside down on a rack.
In a mixing bowl, add the cold rice, tuna flakes with their oil, chopped parsley, and sliced olives. Season with salt and pepper to taste.
In a small bowl, mix the mustard with the oil and vinegar, then pour the mixture into the mixing bowl.
Stir everything together and generously stuff the tomatoes with this mixture. Place the tops of the tomatoes upright and add a sprig of parsley and a few olive petals (or anchovy fillets) on top of the stuffed tomatoes.
To finish, refrigerate until serving. You can serve the tomatoes on a bed of salad like in the 60s... Enjoy your meal!
0 servings
4
EN 
TH