Tomatoes stuffed with tuna and Pèbè — serves 4

Ingredients:

• 8 fairly large round tomatoes (2 per person)
• 2 cans of tuna in water
• One slice of toasted bread
• 1 egg yolk
• 4 Rondelles (1 per person)
• 2 pinches of Penja black pepper
• 2 tablespoons of olive oil
• 1 small bunch of parsley
• Salt

Method:

Cut the tops off the tomatoes to make little lids. Scoop out the flesh and juice with a teaspoon. Set the flesh and juice aside to add to the stuffing later.

Flake the tuna from both cans into a mixing bowl.

Take a large slice of toasted bread (or 2 rusks) and crush it with a rolling pin. Add the resulting crumbs to the flaked tuna.

Mix the tomato flesh and juice until evenly combined. Add this tomato mixture to the tuna and toasted bread.

Add an egg.

Using a grater, finely grate 4 Rondelles into a powder and add to the mixture.

Add 2 to 3 pinches of Penja pepper.

Pour in 2 tablespoons of olive oil and add salt.

Finely chop the parsley.

Mix everything together. The stuffing is ready.

Fill the tomatoes with the stuffing and cover them with their little lids.

Place the tomatoes in an ovenproof dish and put them in the oven.

Bake for approximately 40 minutes at 180 °C.

It’s ready!

Christian