Stuffed Tomatoes - Input Prato

Stuffed Tomatoes - Input Prato

It serves to monitor Fried Fish or Chicken

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 with stems thin
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

Decoration:

6 to 8 lettuce leaves or whole cortadinha
1 glass of pickled mushrooms, drained, washed to remove the preservative and coloring, mince thinly sliced


Way of preparing:


Wash the tomatoes, dry with paper towels.

Cut a very thin cover.

Then with the aid of a spoon (soup), remove 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
whole or thin cut lettuce, sliced ​​mushrooms and above.
Mushrooms are canned, drained and rinsed.
See below for other options.

Note:

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