Recipe courtesy of David Rocco

Giuditta's Pomodori Ripieni: Guiditta's Stuffed Tomatoes

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
Save Recipe

Ingredients

3 raw egg yolks

1 cup/235 ml extra-virgin olive oil

Salt

1/2 lemon

4 large firm tomatoes

2 large cans tuna, packed in olive oil

Bunch fresh flat-leaf parsley, finely chopped

3 tablespoons/42 g capers

Directions

  1. To make the mayonnaise: Beat the egg yolks in a mixing bowl. Then drizzle extra-virgin olive oil in a thin steady stream while continuously whisking the yolks. Add the salt, to taste, freshly squeezed lemon juice, and continue to whisk the mixture until well blended and creamy.
  2. Cut off the top 1/3 part of each tomato. Then carefully scoop out and discard the inside of each tomato with a spoon.
  3. To make the filling: Drain the oil from the tuna and place the tuna in a bowl. Then add the parsley. Chop 2 tablespoons capers and add to the mix. Add 3/4 of the mayonnaise. Mix well. Divide the tuna mixture among the tomato shells. Spoon the mixture into the tomato shells. Top with the remaining mayonnaise and capers.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Tuna Stuffed Tomatoes