Tuna and Egg-stuffed Tomatoes

Light and refreshing, these filled tomatoes are the perfect starter to tickle your appetite.

Serves 8

8 medium (about 85 grams each) salad tomatoes

For the tuna mixture
1 (184-gram) can tuna in water, drained
2 hard-boiled eggs, coarsely chopped
       (Click to see How to Boil Eggs)
1/3 to 1/2 cup mayonnaise
1/3 cup diced Cheddar cheese
2 tablespoons chopped celery
2 teaspoons minced shallots
2 teaspoons mustard
sugar, salt, and white pepper to taste
parsley sprigs to garnish

1  Core tomatoes and lightly score bottom with an X mark. Blanch for 30 seconds to 1 minute. Peel skins and scoop flesh using a melon baller to make each tomato into a hollow bowl.

(Related: How to Deseed a Tomato)

2  Make the tuna mixture: Mix together tuna, eggs, mayonnaise, cheese, celery, shallots, and mustard. Season to taste with sugar, salt, and white pepper. Fill the tomatoes with tuna mixture and garnish with parsley sprigs.

Photography by Patrick Martires | Styling by Rachelle Santos

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