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Pomodori Ripieni (Piemontese Stuffed Tomatoes)

Pomodori Ripieni (Piemontese Stuffed Tomatoes)


  4 small tomatoes, ripe but firm
1/4 pound tuna packed in oil, minced
  3 salted anchovies, rinsed, boned and minced
  1 clove garlic, minced
1 small bunch parsley, minced
1-1/2 tablespoons olive oil
2-1/2 tablespoons mayonnaise
  salt and pepper to taste

Cooking Instructions

Cut tomatoes in half horizontally, and remove the pulp and seeds with a spoon or scoop.

In a mixing bowl, combine tuna, anchovies, garlic and parsley. Add olive oil and stir into a thick paste.

Fill the tomatoes halfway full with tuna mixture, and top with mayonnaise. Chill until ready to serve. Serve cold. Makes 2 servings.

Equipment List

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