Raw stuffed tomatoes, with their vibrant color and delicate flavor, are the perfect lunch for summer. Rich, complete, and very appetizing, they are stuffed with a combination of ingredients that promise to enchant the palate with every bite.
The base of the filling is made of soft couscous, cooked in the juice released by the tomatoes.
Then it is flavored with Genoese pesto, which not only adds a note of freshness and intensity but also a bright green cream that beautifully contrasts with the red of the tomatoes.
Inside the tomatoes, next to the couscous, is a mix of savory and well-balanced ingredients. The tuna fillets, rich in omega-3 and with a robust flavor, add a salty dimension and a slightly meaty texture, while the anchovies, small but powerfully aromatic, add a salty note that enhances all the flavors of the dish.
The tomato pulp, which is mixed with the couscous and other ingredients, contributes a natural sweetness and a bit of acidity, creating a perfect balance with the saltiness of the fish and the aroma of the pesto.
Everything is delicately seasoned with a pinch of salt to enhance each individual flavor and ensure that every bite is an intense and satisfying taste experience.
Served cold or at room temperature, these stuffed tomatoes act as both an appetizer and an elegant summer lunch, ideal for a dinner with friends or a special gastronomic occasion. Every bite is a combination of freshness, intensity, and refinement, making this dish not only nutritious but also a true pleasure for the eyes and palate.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for Preparing Raw Stuffed Tomatoes
- 2 beefsteak tomatoes
- 1.75 oz tuna in natural juice
- 2 tablespoons Genoese pesto
- 2 fillets anchovies in oil
- 2 tablespoons couscous
- to taste fine salt
- to taste extra virgin olive oil
- to taste basil
- 4 pickled capers
- to taste water
Tools
- 1 Knife
- 1 Small Pot
- 1 Bowl
- 1 Fork
- 1 Plate
- 1 Sieve
Steps for Preparing Raw Stuffed Tomatoes
To prepare the delicious raw stuffed tomatoes, choose fresh, ripe beefsteak tomatoes.
Wash the tomatoes well under running water. Dry them with a clean cloth. Cut each tomato in half horizontally, trying to get the halves as equal as possible.
With a spoon or a scoop, remove the pulp and seeds. Be careful not to puncture the walls of the tomato. Salt them and turn upside down for a few minutes to let them lose excess water.
Set aside the pulp, strain the juice through a sieve and put it in a small pot.
The amount of tomato juice should be double the weight of the couscous. If it’s not enough, add some water. Then heat it and, once at temperature, salt and add the couscous and let it rest for 5 minutes. Then fluff it with a fork.
Then add the couscous to the tomato pulp.
Add the tuna, anchovy, and break up with a fork and mix. Finally, add the pesto. Mix, taste, and adjust the salt.
If the mixture seems too dry, add a drizzle of extra virgin olive oil.
With a spoon or spatula, fill each half of the tomato with the prepared filling, pressing lightly to compact it all.
Arrange the stuffed tomatoes on a serving plate or tray. If desired, garnish with fresh basil leaves and capers for a touch of color and freshness.
The stuffed tomatoes can be served immediately at room temperature or after a short stay in the refrigerator for an hour, to enhance the flavors and freshness.
And enjoy your meal from Barbara!
Tips and Storage
Fill the tomatoes just before serving to maintain their freshness and crunchiness. Avoid pressing the filling too much to not compromise the texture of the tomatoes.
If you prepare the stuffed tomatoes in advance, store them in the refrigerator covered with plastic wrap or in an airtight container. This way, they will stay fresh for up to 24 hours.
Stuffed tomatoes are not suitable for freezing. The texture of the tomato and filling might change once thawed, making the dish less pleasant.
