Tuna – Stuffed Tomatoes

Name: Tuna – Stuffed Tomatoes (Tomates Rellenos de Bonito)
Yield: Serves 8 as a tapa, 4 as a light luncheon dish
Cuisine: Spanish
Ingredients: 12 ounces imported solid oil-packed tuna, or 2 cans (each 6 ounces) Bumble Bee tonno in olive oil, drained and flaked into chunks; 12 ounces imported solid oil-packed tuna, or 2 cans (each 6 ounces) Bumble Bee tonno in olive oil, drained and flaked into chunks; ⅓ cup light olive oil for the filling, plus ½ cup for the vinaigrette; 12 ounces imported solid oil-packed tuna, or 2 cans (each 6 ounces) Bumble Bee tonno in olive oil, drained and flaked into chunks; Freshly ground black pepper; ⅓ cup light olive oil for the filling, plus ½ cup for the vinaigrette; 1 packed cup chopped fresh flat-leaf parsley leaves, plus 8 whole parsley leaves for garnish; 1 packed cup chopped fresh flat-leaf parsley leaves, plus 8 whole parsley leaves for garnish; 2 tablespoons syrupy aged balsamic vinegar, or ⅓ cup thin balsamic vinegar reduced over medium-high heat to 2 tablespoons; 1 pinch of sugar, or more to taste; 2 tablespoons syrupy aged balsamic vinegar, or ⅓ cup thin balsamic vinegar reduced over medium-high heat to 2 tablespoons; 8 smallish vine-ripened tomatoes (about 2¼ pounds total; do not use beefsteak or plum tomatoes); 8 smallish vine-ripened tomatoes (about 2¼ pounds total; do not use beefsteak or plum tomatoes); 8 smallish vine-ripened tomatoes (about 2¼ pounds total; do not use beefsteak or plum tomatoes); Coarse salt (kosher or sea) Coarse salt (kosher or sea); Coarse salt (kosher or sea) Coarse salt (kosher or sea); Coarse salt (kosher or sea) Coarse salt (kosher or sea); ¼ cup best-quality red wine vinegar, plus more for sprinkling over the tomatoes; ¼ cup best-quality red wine vinegar, plus more for sprinkling over the tomatoes; 12 ounces imported solid oil-packed tuna, or 2 cans (each 6 ounces) Bumble Bee tonno in olive oil, drained and flaked into chunks; 12 ounces imported solid oil-packed tuna, or 2 cans (each 6 ounces) Bumble Bee tonno in olive oil, drained and flaked into chunks

Tomates Rellenos de Bonito

Preparation info

Serves
8
as a tapa

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

The Cuchara de San Telmo tapas bar in San Sebastián is amazing. Its young chef/owners Iñaki Gulin and Alex Montiel have both worked at El Bulli, Ferran Adrià’s outrageously inventive restaurant. But instead of applying their credentials and skill to someplace haute, they decided to open a simple neighborhood haunt serving restaurant food—at bar prices. Nothing there costs more than a few dollars but ah, the food: caramelized foie gras ravioli, shot glasses of ethereal chilled crab soup topp

Ingredients

Europe
Spain
Lunch
Starter
Pescatarian
Mediterranean

Ingredients

Method