Stuffed Tomatoes - Input Prato

Stuffed Tomatoes - Input Prato

It serves to accompany fried fish or chicken with mashed

Ingredients:

6 large tomatoes Japanese (good fat) almost ripe

Filling:

1 small jar of mayonnaise
12 green olives and chopped drizzling
2 tablespoons (soup) of chopped parsley to the stem
1 can of tuna in oil, drained or anchovies
½ can of drained peas, or
1 cup (tea) of frozen peas in boiling water for play
1 'minutes, then in cold water to stop the cooking.
1 chopped red pepper and niggling
1 stalk celery finely chopped, or 1 head of fennel


Way of preparing:


Wash the tomatoes, dry with paper towels.

Cut a very thin cover.

Then with the aid of a spoon, scoop out the seeds being careful not to split them.

In a bowl put all filling ingredients.

Put the filling to the brim, put the lid and secure with toothpick, take the refrigerator until serving time.

Serve stuffed tomatoes in a round dish plate or stainless steel, with leaves
lettuce and over sliced ​​mushrooms.
Mushrooms are canned, drained and rinsed.
See below for other options.

Note:

Can replace the canned mushrooms for hearts of palm, artichokes,
asparagus. Drained and rinsed under running water to remove preservatives and dyes.
Can replace the Tuna drained and mashed sardines in the can.