Tomatoes Stuffed with Tuna

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             FOOD FUNNY
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Here's some wisdom of the ages from Anna Welander:

Wisdom doesn't automatically come with old age. Nothing does - except
wrinkles. It's true, some wines improve with age. But only if the grapes
were good in the first place. - Abigail Van Buren

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             TODAY'S RECIPE
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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.
Received on Thu Aug 14 06:31:47 2008