Subject: Tomatoes Stuffed with Tuna
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 24 2000 - 03:34:21 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Brinda Adams sent us this food funny: short and to the point.
A restaurant is the only place where people are happy when they're fed
up.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I know I have said this before, but if I could only eat one kind of
food for the rest of my life I think it would be Italian. I am
especially excited about this week's menu because several of these
recipes have been part of my personal repertoire for 20 years or more.
I hope that you will enjoy them as much and for as long as I have.
It is the tradition in my family that a person gets to choose the menu
for their birthday dinner. Naturally, that meant that my mother
prepared whatever we wanted for all those years, and being the only
cook in the house was treated to dinner in a fine restaurant on her
own birthday. When I finally became able enough in the kitchen to put
together a meal worthy of an occasion such as her birthday, this was
the first course that I served.
Tomatoes Stuffed with Tuna
6 ripe tomatoes
Salt
2 - 7 oz (195 g) cans tuna packed in olive oil, drained
1/2 cup (125 ml) plus 2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) capers
1 Tbs (15 ml) lemon juice
2 tsp (10 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Parsley leaves for garnish
Slice the tops off the tomatoes and scoop out the seeds and most of
the dividing walls inside. Sprinkle the insides of the tomatoes
lightly with salt and invert on paper towels for 1/2 hour to drain the
excess moisture. Mix together the tuna, 1/2 cup (125 ml) of the
mayonnaise, capers, lemon juice, mustard, salt, and pepper, and fill
the tomatoes with the tuna mixture. Spread the remaining mayonnaise
on top, and garnish with parsley leaves. Serve chilled or at room
temperature. Serves 6.
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