Ingredients Jump to Instructions ↓

  1. 16-24 x cherry tomatoes

  2. 1 x can of tuna (about 200g, preferably packed in spring water or olive oil), drained and flaked

  3. 2 tbsp plain yogurt

  4. 3 x spring onions (thin ones), finely sliced

  5. 2 tsp chilli sauce (I like the Maggi or LInghams brands)

  6. 1/4 tsp horseradish sauce salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Slice the tops off the tomatoes and scoop out the pulp and seeds with a small spoon. Drain upside down on paper towels. Combine remaining ingredients in a small bowl, seasoning to taste. Spoon small amounts into each tomato. Refrigerate for about an hour before serving.


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