Spicy Tuna Tarts With Stuffed Tomatoes Recipes

TUNA-STUFFED TOMATOES

Steps:

• Combine all ingredients except tomatoes.
• Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
• Fill tomatoes with tuna mixture.

SPICY TUNA "TARTS" WITH STUFFED TOMATOES

Steps:

• In small bowl, whisk together wasabi paste and 3 tablespoons olive oil. Rub wasabi marinade into tuna steaks, then cover with plastic (or place in resealable plastic bag) and refrigerate 30 minutes or up to 2 hours.
• Preheat oven to 350°F.
• Cut thin slice from stem end of each tomato and set tops aside.
• Bring large saucepan water to boil. Add tomato bottoms and boil, uncovered, until warm and starting to soften, about 1 minute. Drain.
• Using small spoon, scoop out and discard seeds and pulp from tomatoes. Sprinkle tomato cavities with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Slice each pita bread crosswise into 2 round halves and transfer to baking sheet. Bake until crisp and starting to brown, about 10 minutes. Set aside.
• In large skillet or wok over moderate heat, heat sesame oil until hot but not smoking. Add ginger, bok choy, carrots, and celery, and sauté, stirring frequently, until vegetables just begin to wilt, about 3 minutes. Stir 1/2 teaspoon salt and 1/4 teaspoon pepper. Stuff hollowed tomatoes with sautéed vegetables and top with reserved tops.
• In large skillet over moderate heat, heat 1 tablespoon olive oil until hot but not smoking. Sprinkle tuna steaks on both sides with ½ teaspoon salt and 1/4 teaspoon pepper and sear until crusty and slightly browned but still pink in center, 1 to 2 minutes per side. Transfer to cutting board and slice, against grain, into 1/4-inch-thick slices.
• In large bowl, toss arugula with remaining 1 tablespoon olive oil, ½ teaspoon salt, and 1/4 teaspoon pepper.
• Divide pita halves among 4 plates and top with arugula. Fan tuna slices atop arugula and place stuffed tomato alongside each "tart." Serve immediately.

QUICK TUNA-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

TUNA MOZZARELLA STUFFED CHERRY TOMATOES

Steps:

• In a blender or bullet (I used a bullet) add parsley, oil, tuna (well drained) and mayonnaise, blend for approximately 7 or 8 seconds, until mixture is nice and creamy. Set aside.
• With a sharp nice cut off the top of the tomato (just the top part, like a hat) and remove the inside pulp and seeds. Turn tomatoes upside down on a rack to drain for approximately 10 minutes, Return to upright position and sprinkle with a little salt and oregano.
• Place a basil leaf on every toothpick then poke the toothpick through the middle of the tomato top, continue with every toothpick.
• Divide the mixture between every cherry tomato and replace with the top of the basil/tomato. Serve immediately or cover with plastic and refrigerate until serving. Enjoy!