Tomato stuffed with Tuna and Olives
Yield: 4 servings
2 Very Large Heirloom Tomatoes
2 cans tuna packed in olive oil-highest quality you can find
3 TBS Capers
2 Eggs-Hard Boiled and Chilled
Red Onion
Pimenton Pepper (Smoked Spanish Paprika)
High Quality Extra Virgin Olive Oil
Basil-Fresh
Goat Cheese
Honey
Blanch and Shock tomatoes and peel
Lightly drain tuna and combine gently with the egg and capers and a bit of salt and pepper if needed
Half the peeled tomatoes and carefully scoop out the inside
Pack the tuna mixture inside and prepare to plate
On the center of each plate, add a large slice of red onion, the size of the tomato
Place the stuffed tomato, tuna side down on the onion
Top the tomato with a bit of the goat cheese in a coin shape
Torch the goat cheese and then drizzle with a bit of honey
Garnish with the Pimenton and Basil
Add more olive oil to the plate if needed.
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