The chilled stuffed tomatoes with couscous and tuna are a super quick, fresh, and light summer recipe.
Ideal as an appetizer, main course or a smart idea for a quick lunch, they are prepared in just a few minutes without even turning on the stove!
You just need to carefully hollow out the tomatoes without their tops, season the couscous grains with tuna in oil, capers, and parsley… and that’s it!
So here’s an economical, fresh, tasty solution that you can customize with spices and herbs if you wish!
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Always on the TOPIC of QUICK MAIN COURSES, I suggest more simple recipes just below:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 tomatoes (round, ripe, and firm)
- 3/4 cup cooked couscous (ready in 5 minutes)
- 5 oz canned tuna (drained)
- 1 tbsp capers (I used the tiny ones)
- to taste chopped parsley (fresh)
- to taste extra virgin olive oil
- to taste pepper
- to taste salt
- to taste lemon zest (untreated and optional)
Tools
- Bowls
- Forks
- Knives
- Spoons
A Clever Dish, Prepare in Advance, with These Easy Steps
I prepare the couscous by weighing it and pouring it into a bowl.
Now I cover it with the same weight of warm but not boiling water.
I let it rest for 5/6 minutes and then carefully fluff the grains with a fork.
I wash and dry the tomatoes, cut off the top, and carefully hollow them out.
I put a pinch of salt inside then place them upside down on a plate or cutting board to drain the water.
In a clean bowl, I put the fluffed couscous, the tuna roughly broken, whole or chopped small capers if I used the larger ones, the washed, patted dry, and chopped parsley.
I now season, adjusting salt and pepper, and if I want a flavor kick, a bit of lemon zest from organic or untreated lemons.
I rinse the inside of the tomato, dry with paper towels, and then carefully fill them, pressing a little to eat more!
Prepared like this, these raw stuffed tomatoes with couscous and tuna I cover with cling film and keep in the fridge until ready to serve or bring in a tight-sealing container to the beach or picnic!
Enjoy and happy cooking! Annalisa
Storage
Keep the chilled stuffed tomatoes in a suitable container in the fridge for about 2 days. However, my advice is to enjoy them within 24 hours to fully appreciate the flavor and texture of all the ingredients!
PLEASE NOTE:
• Do not freeze, as the tomato will spoil from the cold
• The couscous turns into a terrible mushy mess!
