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Avocado and Tuna Stuffed Tomatoes

A community recipe by

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.
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