Summery Stuffed Tomatoes

This cold, stuffed tomato recipe is light & refreshing as a lunch on a hot summer's day. You can also serve it as a starter by simply replacing the beef tomatoes with smaller tomatoes. Refrigerating the tomatoes at least 1 hour before serving is key to firm up the filling.

2 Servings

Ingredients:

2 large beef tomatoes

2 hard boiled eggs, roughly mashed

1 tin of tuna, drained

1 tbsp capers

2 tbsp mayonnaise

1 tsp mustard

2 tsp finely chopped chives

Juice of 1/2 lemon

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Instructions:

Wash your tomatoes & slice the tops off (roughly 1/4 of the tomato).

Gently carve out the inside and remove all the seeds.

Pat dry & sprinkle the inside of the tomatoes with salt, then leave to drain upside down on a kitchen towel.

Meanwhile, prepare your filing by combining all other ingredients.

Stuff each tomato, pressing down gently after each spoonful to create a compact filling.

Top with the lids & refrigerate for at least 1 hour before serving.

Delightful accompanied by toast!

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