Recipe courtesy of David Rocco
Giuditta's Pomodori Ripieni: Guiditta's Stuffed Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 627
- Total Fat
- 58
- Saturated Fat
- 9
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 24
- Cholesterol
- 147
- Sodium
- 750
- Total: 15 min
- Prep: 15 min
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
- 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.
- Cut off the top 1/3 part of each tomato. Then carefully scoop out and discard the inside of each tomato with a spoon.
- 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.