Avocado and Tuna Stuffed Tomatoes

A community recipe by Panchi

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: serves 4

Metric Cups

4 large tomatoes
2 avocados (ripe, stoned, peeled and cut into chunks)
1 lemon (juice and rind)
2 spring onions (trimmed and sliced)
200 grams canned tuna (drained)
150 millilitres plain soya (or fresh yoghurt)
salt
pepper
4 slices rustic bread
fresh chives (to garnish)

4 large tomatoes
2 avocados (ripe, stoned, peeled and cut into chunks)
1 lemon (juice and rind)
2 scallions (trimmed and sliced)
7 ounces canned tuna (drained)
5 fluid ounces plain soya (or fresh yoghurt)
salt
pepper
4 slices rustic bread
fresh chives (to garnish)

Method

Avocado and Tuna Stuffed Tomatoes is a community recipe submitted by Panchi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Slice the tops off the tomatoes. carefully scoop out the tomato seeds with a small metal spoon, leaving a tomato shell.

Stir the avocado chunks and lemon juic together in a mixing bowl, taking care not to mash the avocados. then fold in the lemon rind, spring onions, tuna chunks and yogurt. season with salt and black pepper.

Place the tomato shells on a chopping board and fill the carefully with the tuna and avocado mixture.

Cut the bread slices into circles slightly larger than th tomato sells and toast them under a hot grill. place one on each serving plate and sit the filled tomatoes on top.

Serve immediately, sprinkled with a few snipped chives.

Slice the tops off the tomatoes. carefully scoop out the tomato seeds with a small metal spoon, leaving a tomato shell.

Stir the avocado chunks and lemon juic together in a mixing bowl, taking care not to mash the avocados. then fold in the lemon rind, scallions, tuna chunks and yogurt. season with salt and black pepper.

Place the tomato shells on a chopping board and fill the carefully with the tuna and avocado mixture.

Cut the bread slices into circles slightly larger than th tomato sells and toast them under a hot grill. place one on each serving plate and sit the filled tomatoes on top.

Serve immediately, sprinkled with a few snipped chives.