Italian Tuna & Ricotta Stuffed Tomatoes
Method
Cut the tops off the tomatoes and carefully scoop out the seeds and soft centres with a spoon.
Place the hollowed tomatoes upside down on a plate for a few minutes to allow any excess liquid to drain.
In a medium bowl, combine the tuna and ricotta.
Add the diced cucumber, red onion, lemon juice, olive oil, basil, parsley, oregano and black pepper.
Mix gently until well combined. Taste and add salt if needed.
Spoon the tuna and ricotta mixture generously into the hollowed tomatoes.
Arrange the stuffed tomatoes on a serving plate with the rocket leaves.
Finish with a little extra fresh basil and serve immediately.
Choose firm, ripe tomatoes that can stand upright easily. If they are very juicy, scoop out a little more of the soft centre and let them drain before filling so the ricotta mixture stays creamy and holds its shape.
Nutrition Facts
Per serving
