Tomates Rellenos de Atun - Tuna-Stuffed Tomatoes
Ingredients:
4 large round tomatoes
2 - 6 oz. cans tuna (water or oil packed)
1 small cucumber (5 inches)
2-3 tbsp. red onion, finely chopped
6-8 pieces black olives
dash of sherry vinegar
drizzle of olive oil
4 tsp. shredded cheese (parmesan or a dry sheep cheese)
1 boiled egg - optional
Procedure:
Open cans of tuna and drain them, squeezing excess water or oil from the tuna. Flake tuna into a bowl. Chop Cucumber and black olives into small bits. Chop red onion finely. Add to tuna and mix. Splash a bit of sherry vinegar on the tuna mixture and drizzle olive oil over top. Mix thoroughly. Add salt if needed. Rinse and dry tomatoes. Cut off the tops of the tomatoes, then cut out the flesh, leaving a cavity large enough to fill with tuna mixture. Spoon mixture into tomatoes, allowing it to mound on top. If you want, you can boil an egg, cool and chop and add to mixture. Sprinkle tops of each tomato with cheese and place under broiler until cheese melts. Serve immediately with toasted French-style bread.
