The stuffed tomatoes with ricotta, tuna, basil, and Taggiasca olives are a fresh and tasty summer appetizer, perfect for hot days.
This summer dish is an explosion of freshness and taste. The sweetness of ripe tomatoes blends with the creaminess of ricotta, the bold flavor of tuna, and the salty note of Taggiasca olives. Fresh basil adds an aromatic touch that makes every bite a pleasure. Perfect as an appetizer or a light main dish, without the need for cooking.
For this recipe, I used “Sempre Fresco” basil, which keeps my dishes special all year round with its intensely fragrant and green leaves.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 round tomatoes
- 7 oz ricotta
- 15 leaves "Sempre Fresco" basil
- 4.5 oz tuna (drained)
- 1 tbsp Taggiasca olives
- 2 tbsp olive oil
- 1 tsp salt
- to taste pepper
Steps
To prepare these stuffed tomatoes with ricotta, tuna, basil, and Taggiasca olives
First, wash the tomatoes thoroughly under running water and dry them.
Cut off the top (which you can use for decoration) and hollow them out with a teaspoon, removing seeds and pulp, which you will keep aside for the filling.
Turn them upside down on absorbent paper or a rack for about 15-20 minutes, so they lose excess water and become firmer when filled.In a large bowl, work the ricotta with a fork together with the tomato pulp to make it creamy, then add the well-drained and crumbled tuna, halved Taggiasca olives, and “Sempre Fresco” basil torn by hand.
Adjust salt and pepper to taste, then mix everything until you get a uniform, creamy but consistent mixture. If you desire a stronger taste, you can add a dash of lemon juice or some chopped capers.Fill each tomato with the stuffing using a teaspoon or a piping bag without a nozzle, pressing slightly to compact the mixture.
Place the tomatoes on a serving plate, garnish with a drizzle of extra virgin olive oil and some “Sempre Fresco” basil leaves.
Your stuffed tomatoes with ricotta, tuna, basil, and Taggiasca olives are ready! You can serve them immediately or prepare them in advance and store them in the refrigerator for a few hours before consuming.
See you next time from the Taste of Arianna!
Storage
Keep the stuffed tomatoes in the refrigerator, covered with plastic wrap, for up to 2 days. It is advisable to consume them within 24 hours to maintain the freshness of the ingredients.
Variants
For a vegetarian version, you can replace the tuna with boiled and mashed chickpeas.