Tuna-Stuffed Tomato Salad
Ensalada de Tomato Relleno con AtúnTo really enjoy this salad, choose the best vine-ripened tomatoes, and serve the salad for lunch or a light evening meal on a hot day. You can just mound the tuna on thick slices of deep red tomatoes, as is often done in Mexico, but I like to cut the tomatoes in a petal design and put the filling in the center.
Ingrediënten
Makes 4 servings
- 4 large vine-ripened red tomatoes rinsed
- 2 cans all-white albacore tuna drained
- ⅓ cup mayonnaise or more, to taste
- 2 tablespoons drained capers
- 1 to 2 jarred pickled jalapeño chiles en escabeche, seeded and minced
- 4 cups finely shredded washed, and dried fresh spinach
- 2 teaspoons olive oil
- 1 teaspoon unseasoned rice vinegar
- ¼ teaspoon salt
- 1 tablespoon finely chopped parsley
Instructies
- Cut the core out of the tomatoes.
- Stand 1 tomato, cored side up, on a flat surface.
- With a sharp knife, cut from the top straight down to within 1 inch of the bottom into evenly spaced 4 segments or into 8, if desired.
- Gently spread open like petals.
- Repeat until all are cut.
- Set aside.
- In a bowl, mix the tuna, mayonnaise, capers, and chiles.
- In another bowl, toss the spinach, oil, vinegar, and salt together.
- To assemble the salads, divide the spinach evenly among 4 serving plates.
- Place 1 tomato in the center of each plate on the bed of spinach.
- Spoon the tuna mixture equally inside each tomato cavity.
- Sprinkle with chopped parsley.
Notes / Tips / Wine Advice:
Serve at once.
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