The cold stuffed tomatoes with couscous and tuna are a super quick, fresh, and light summer recipe.
They are ideal as an appetizer, a main course or as a clever idea for a quick lunch, they can be prepared in just a few minutes without even turning on the stove!
Just carefully hollow out the tomatoes without the top, season the grains of couscous with canned tuna, capers, and parsley and… you’re done!
Thus, here is an economical, fresh, tasty solution that you can customize with spices and herbs if you like!
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Still on the topic of QUICK MAIN COURSES, here are some more quick recipes just below:
- Difficulty: Very easy
- Cost: Very economical
- 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, to 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 hot but not boiling water.
I let it rest for 5/6 minutes and then carefully fluff all the grains with a fork.
I wash and dry the tomatoes, cut off the top, and carefully hollow them out.
I add a pinch of salt inside, then place them upside down on a plate or cutting board to drain the excess water.
In a clean bowl, I put the fluffed couscous, the tuna, roughly broken up, the capers whole or in pieces if I used the larger ones, washed and patted dry parsley, and chopped.
Now I adjust the seasoning with salt and pepper, and if I want to enhance the flavor, a grating of organic or untreated lemon zest.
I rinse the inside of the tomato, dry with paper towels, and then carefully fill them, pressing slightly to… fit more in!
Prepared this way, these cold stuffed tomatoes with couscous and tuna, I cover them with film and store them in the refrigerator until serving or take them in a suitable airtight container to the beach or picnic!
Enjoy your meal and happy cooking! Annalisa
Storage
I keep the cold stuffed tomatoes in a suitable container in the refrigerator for about 2 days. Still, my advice is to enjoy them within 24 hours to best appreciate the flavor and texture of all the ingredients!
PLEASE NOTE:
• Do not freeze because the tomato is ruined by freezing.
• Couscous turns into a terrible mush!
