Tuna Mascarpone Stuffed Tomatoes

These could also be called Tomatoes à la Nano, or Tomatoes à la Anna, because I learned this recipe from a lovely French woman who cooks just like you would imagine a French woman would cook—beautifully and easily—resulting in simple, delicious food—stylishly presented. There is something deceptively offhand about that accomplished cooking style–watching Anna cook as we sat in the kitchen and chatted while she worked and I watched and took notes—I also noticed that she was careful to taste as she went, adding the ingredients a bit at a time until the flavor was just right.  Since I copied what she did, you can simply put all of this together and you will have a great tasting dish that can be a main course for lunch, or a salad or starter for dinner.  With thanks to Anna.

Tomatoes Stuffed with Tuna and Mascarpone

Makes 12

12 small ripe tomatoes (I used the small ones on the vine)
1 can tuna, packed in oil, drained
1 8-ounce container mascarpone cheese
1 shallot finely minced
1 tablespoon lemon juice
4 tablespoons chives, chopped
1 tablespoon capers, drained and chopped
Kosher salt
Freshly ground black pepper.

Cut off the tops and scoop out the inside pulp and seeds.  Sprinkle the insides of the tomatoes with a bit of kosher salt and turn upside on paper towels to drain while you make the filling.

Mix together the tuna, mascarpone, shallot, lemon juice, chives, capers, salt and pepper.  Stir well, taste and adjust the seasoning if necessary.

Gently pat the insides of the tomatoes dry with paper towels.  Fill with the tuna mixture, garnish with chives and chill well before serving.

For other lovely ways to stuff a tomato, take a look here:

Baked Tomatoes with Mediterranean Ricotta Filling at Lucullian Delights

Julia’s Stuffed Tomatoes Provencal at FoodGal

Avocado Pesto Stuffed Tomatoes at Eat.Drink.Smile