Tuna-stuffed tomatoes

Detailed step-by-step description of how to cook the dish "Tuna-stuffed tomatoes". Try it by all means

Recipe «Tuna-stuffed tomatoes» presented in category Recipes / Fish, to prepare this dish you will need no more 02 minutes. To make this dish at home by prescription from the author Gomer would need: 50ml white wine vinegar, Few black peppercorns, 2 bay leaves, plus 3 extra leaves for the jar, 20 large cherry or grape tomatoes, 185g can tuna in olive oil, drained , 1 tbsp chopped flat-leaf parsley, Juice of 1 lemon, 300ml olive oil .

Ingredients:

• 50ml white wine vinegar 
• Few black peppercorns 
• 2 bay leaves, plus 3 extra leaves for the jar 
• 20 large cherry or grape tomatoes 
• 185g can tuna in olive oil, drained 
• 1 tbsp chopped flat-leaf parsley 
• Juice of 1 lemon 
• 300ml olive oil 

Instructions

1. Bring vinegar, peppercorns, bay leaves and 200ml water to the boil in a pan. Make a small cut in the base of each tomato, then drop into the boiling liquid for 30 seconds. Drain and plunge into iced water. Peel tomatoes. Cut off tops, and scoop out seeds using a teaspoon. Drain, upside-down, on paper towel.
2. Whiz tuna, parsley, lemon juice, salt and pepper in a food processor until smooth. Fill tomatoes with tuna, making sure you don't get any on the outside (a piping bag with a plain nozzle is ideal for this). Pack into a clean jar. Place extra bay leaves in the jar and fill with olive oil.