Ingredients for 2 persons
- 2 beautiful and large tomatoes
Did you know? To choose a tomato, it is useless to smell it because the perfume comes from the small hairs located on the peduncles.
- 1 can of light tuna in brine water (about 130 g drained weight) It is better to choose tuna as natural as possible and add yourself a reasonable amount of oil.
- 1 egg
- 2 tablespoons of plain yoghurt
- 1 tablespoon of olive oil
- A few drops of lemon juice
- A few drops of Tabasco (or chili powder)
If you store eggs in the fridge, remove the egg about 30 minutes before cooking to limit heat shock that would pop them.
Step 1: preparation of a hard boil egg
Boil a small pan of water.
Dip the egg in the boiling water gently with a spoon so as not to break it. Cook 10 minutes from boiling.
After 10 minutes, remove the egg from the pan with boiling water and pass quickly under cold water. This latter operation will facilitate the removal of the egg shell.Break the shell by lightly tapping the egg on a hard surface, then peel the egg. Reserve in the fridge.
Wash the tomatoes. Cut a hole into the top of the tomatoes.
If your tomatoes are round, slightly cut the bottom of the tomato to create a stable base.
Empty the tomatoes with a teaspoon. Keep in a bowl a portion of the pulp and seeds initially removed from tomatoes. Reserve this bowl of fresh pulp/seeds until serving.
Put a salt pinch in each tomato.
Place the tomatoes upside down on a plate during the rest of the preparation so that it gives off the water contents. If you do not eat your stuffed tomato immediately, this step is important: the tuna garnish will bring salt and the tomato fill with water.
Open and drain the tuna. Place the tuna in a bowl and crumble it with a fork.
Add yoghurt and tuna oil. Mix.
Put the boiled egg on the tuna. With a fork, crush the egg.
Mix the preparation.
Season the preparation according to your preferences: salt, tabasco (or chili powder) and lemon juice.
Garnish the tomatoes with the tuna mixture using a teaspoon.
Put the stuffed tomatoes in the fridge until serving
Serve the cold stuffed tomatoes with hot or cold cooked rice (100 to 200 g per person, depending on the appetite) on which the pulp/seeds mixture (preserved in the step 3) can be poured.