Tuna
Capers
Anchovies
Lemon Juice
Low Fat Yoghurt
Parsley
Chives
Basil
Salt & Pepper
Starter Portion For Four
- Start by cutting off the top of each tomato and scoop out the inside flesh. Conserve this flesh for later.
- Season the tomato 'shells' with salt and leave them upside on kitchen paper for about an hour. This way they will hold their filling better.
- Also place the insides of the tomatoes in a drainer and leave it in your sink to drain.
- In mean time put a can of tuna, around 130g worth, in blender alongside a small handful of capers (which have been rinsed off the salt), 2 or 3 anchovy fillets, just over a tablespoon of low fat yoghurt and a large pinch of finely chopped parsley and chives.
- Blend your mixture a little, then add the juice of a lemon, salt and pepper and the tomato flesh.
- Continue to process the filling until its a smooth texture. If it's too dry, add more yoghurt.
- Then when your shells are ready, spoon the tuna mixture into each on up to the brink and garnish them with fresh basil leafs.
- Place them in a serving dish and put them in a fridge until you are ready to serve them (ideally an hour or so).
Enjoy!
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