Tuna & Caper Rice Stuffed Heirloom Tomatoes Recipe

A variation on Marcella’s classic recipe - Salmon and Caper Stuffed Tomatoes. We used European canned tuna instead of salmon, and we added Arborio (or Carnaroli) rice. The tuna gave a hearty feel, while the capers added the salt and texture. Serve as a main dish for the perfect light summer meal.

ingredients:

4 large heirloom tomatoes

1 cup organic carnaroli (or arborio) rice

2 cups More Than Gourmet chicken stock

1/8 cup Olive Oil

7 oz As Do Mar Tuna or Ortiz Tuna olive oil - chunked

1 small onion - chopped

1 clove garlic - minced

3 Tablespoons Recca salted capers - rinsed

1 Tablespoon Italian parsley - chopped

1 Tablespoon fresh basil - chopped

sea salt and freshly ground Tellicherry peppercorns to taste

directions:

1. Top tomatoes and carefully scoop out insides. Preheat oven to 350-degrees.

2. Place rice and chicken stock in pot, and bring to a boil. Simmer covered until rice is al-dente and liquid is absorbed. Watch rice carefully to make sure it does not go dry. About 20 minutes.

3. Place oil and onions in medium saute pan over medium heat. Saute until onions are translucent, but not browned. Add capers, parsley, tomato insides, and basil and continue to saute until well heated - about 2-3 minutes. Add tuna and mix. Add rice and mix. Add salt and pepper to taste.

4. Stuff tomatoes with rice mixture until over-filled. Place tomatoes in baking dish and bake in pre-heated oven for about 20 minutes.

5. Place on individual plates and drizzle with more garlic olive oil. Serve.

serves 4