Ingredients Jump to Instructions ↓

  1. Ingredients (Serves 4)

  2. 1 tbsp extra virgin olive oil

  3. 1 small onion, peeled and chopped

  4. 4 small flat mushrooms, chopped

  5. 1/4 tsp mild curry powder

  6. 4 large beef tomatoes

  7. 2 x 185 g tins tuna steak in brine

  8. salt and pepper

  9. 180 g - 200 g pack mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Heat the oil in a frying pan and cook the onion and mushrooms with the curry powder for 3 to 4 minutes. Take off the heat and set aside.

  2. Slice off the very top of each tomato and put on one side. Scoop out the flesh into a large bowl, discarding any stalks or tough pieces. Drain and flake the tuna and add to the tomato flesh, along with the onion and mushroom mixture. Add salt and pepper, and stir well.

  3. Spoon the mixture into the tomato cases and pack as tightly as possible. Replace the tomato lid. Brush a little oil over a baking tray and place the tomatoes on it. Cook at 220°C/425°F for 45 minutes. Remove from the oven.

  4. Cut the cheese into four slices and lay a slice over the top of each tomato. Place under a preheated grill until the cheese has melted and is golden brown.


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