Tomates Rellenos con Bonito y Alcachofas (Stuffed Tomatoes with Tuna and Artichoke)

These tuna salad-stuffed tomatoes are a nice lunch, but they could also be part of a brunch buffet.

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Course
Entree
Serves
6
Country of Origin
Pan-Latino
Preparation time
0:10
Ingredients

6 medium tomatoes
3 cans (6 oz. each) albacore or solid-white tuna, well drained
1 1/4 cups coarsely chopped artichoke hearts
1/4 cup pimiento strips
1 1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. mayonnaise
2 tbsp. sour cream
1/4 cup sliced black olives

Preparation

1. Cut off top 1/2 inch of tomatoes. With a spoon, scoop out and discard pulp and seeds.

2. In a large bowl, combine remaining ingredients, except for black olives, and mix well. Stuff each tomato with equal amounts of filling. Garnish with olives.

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