Summer is sometimes hard to stand: scorching heat in the air and if it feels so much like living in an oven mostly indoor, who would ever feel like turning on even only the stovetop?
This is when fresh, juicy tomatoes come in handy, ready in few mins.
Serves: 4 | Preparation time: 20 mins + 15 mins rest time in the fridge
- Tomatoes, medium sized: 8
- Tinned tuna in olive oil: 300 g
- Fresh spreadable cheese: 200 g
- Basil: 8 leaves
- Anchovy fillets: 4
- Half lemon zest, grated
- Capers, desalted: 1 tbsp
- Salt: to taste
- Extra Virgin Olive Oil: to taste
Tip: Make sure that your tomatoes are a bit ripe: they should be of a rich red colour and firm to the touch. If they’re orange, they will be more acidic and not as juicy. If you can easily squeeze them by pressing with your fingers, it means they’re overripe and will not hold their shape.
Cut the top part of each tomato, remove pulp and seeds with a spoon and set all aside for later. Put the tomatoes upside down on a cold baking grille and leave them to lose some of their water.
Prepare the filling: first drain the tuna to get rid of most of the oil, mix it in a bowl with the spreadable cheese, chopped basil leaves and the grated lemon zest.
Tap anchovies with kitchen paper so to absorb they salt, cut them in small pieces, add them to the mixture. Keep stirring and gradually add also the tomatoes’ pulp and seeds and desalted capers.
Stuff each tomatoes with the cream you’ve just prepared, making sure to fill them up to the brim. Cover the filling with each tomato’s own top and leave them to rest in the fridge for about 15-20 minutes before serving.