Today’s dish is a nutritious and appetizing cold meal: the recipe for cold tomatoes stuffed with tuna and potatoes, perfect for a picnic and to be enjoyed at the beach or in the mountains, wherever you want!
It’s best to make the stuffed tomatoes in advance because they become even more flavorful and are truly an excellent cold dish.
These are the perfect recipes for summer because they can be made a day in advance, we can save money by adding some ingredients that are in the fridge, and they are fresh and very appetizing!
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I’ve opened a channel for recipes, open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I’M ALSO LEAVING YOU THE SUPER QUICK RECIPE FOR HOMEMADE MAYONNAISE READY IN LESS THAN 1 MINUTE!!!!!!!!!!!!!!!!!!!
The tomatoes can be filled in many ways and here are some easy and economical recipes like…
- Difficulty: Very Easy
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 tomatoes
- 2 potatoes
- 200 g mayonnaise
- 10 Taggiasca olives (pitted BRAND ALDI)
- 2 tablespoons capers in salt (chopped and thoroughly washed)
- 2 sun-dried tomatoes in oil (finely chopped)
- to taste chopped parsley
- 3 hard-boiled eggs
- to taste salt
- to taste extra virgin olive oil (optional)
- 1 egg
- 200 g corn oil
- 1/2 teaspoon mustard
- to taste salt
Tools
#ADV
- Cutting Boards
- Knives
- Spoons
- Tall Edge Pots
- Colanders
- Forks
- Bowls
Steps
FOR THE PREPARATION OF THE RECIPE FOR COLD TOMATOES STUFFED WITH TUNA AND POTATOES
1) Boil the potatoes in plenty of cold salted water, drain them, and then put them in a large bowl.
2) Cook the eggs starting from cold water and count about 8/9 minutes from the boil; once cold, peel them and add them to the bowl with the potatoes.
3) Finely chop the desalted capers, the sun-dried tomatoes in oil, the pitted Taggiasca olives, and combine with the rest, mashing the whole roughly, let’s say a kind of mash!
4) Cut the washed tomatoes in half, salt them inside, turn them over on a cutting board or plate and continue the preparation of the cold stuffed tomatoes!
FOR THE PREPARATION OF THE HOMEMADE MAYONNAISE…
1) In the container of the immersion blender, place in order the egg, the corn oil, the mustard, and the salt.
2) Now position the blender at the bottom of the container and start the appliance, leaving it still for a few seconds until you see the sauce thicken.
3) At this point, move the immersion blender vertically for a few more seconds and it’s done:
READY IN LESS THAN 1 MINUTE THE HOMEMADE MAYONNAISE! (Instead of mustard, we can use vinegar or lemon juice)
4) Then add to the tuna and potato salad some tablespoons of mayonnaise (what’s left over can be served with other preparations and can be stored for 2 days well preserved in the refrigerator) and mix everything well.
5) Finally, wash the half tomatoes that I previously sprinkled with salt and dry them before filling them with the super appetizing tuna and potato salad and serving at the table!
6) Clearly, if I have prepared this unique dish based on tomatoes in advance, I cover with plastic wrap and place in the fridge until the time of the meal!
Enjoy your meal!
Annalisa
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Annalisa says…
1) A thousand variations for cold stuffed tomatoes and we can also add:
– pickled vegetables;
– pickled gherkins;
– cubes of cooked ham;
– cubes of carrots or celery;
– cubes of red onion
– fresh salmon boiled instead of tuna or canned mackerel and more to taste!
