Tomato stuffed with tuna, garlic and parsley

Name: Tomato stuffed with tuna, garlic and parsley (Tomate relleno de ventresca de bonito)
Cuisine: Spanish
Ingredients: 150 g (5½ oz) tuna belly, lightly cooked in oil (or canned white tuna); 150 g (5½ oz) tuna belly, lightly cooked in oil (or canned white tuna); 2½ tbsp parsley oil; 150 g (5½ oz) tuna belly, lightly cooked in oil (or canned white tuna); 4 tbsp sunflower oil; 4 large, firm tomatoes; 1 x 400 g tin tomatoes in thick juice; 1½ tbsp balsamic vinegar; 100 ml (3½ fl oz) sunflower oil; lemon juice to taste; a little milk; ½ onion, finely chopped; 1 stick celery, finely chopped; 3 cloves garlic, sliced; 1 tbsp tomato purée; 3 tbsp olive oil; ½ tbsp caster sugar; 1 clove garlic, crushed; 1 egg

Tomate relleno de ventresca de bonito

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This dish offers an unusual combination of flavours and textures - the rich tuna, fresh tomato and pungent garlic are all complemented by the parsley oil. These tomatoes should be eaten at room temperature. The recipe for tomato sauce makes more than you need, but keep it in the fridge for other tapas or pasta.

Ingredients

150 g (5½ oz) tuna belly, lightly cooked in oil (or canned white tuna)
2½ tb

Europe
Spain
Donostia-San Sebastian
Fish course
Gluten-free
Pescatarian

Method

To make the tomato sauce, put all the ingredients for it into a saucepan and bring to the boil. Turn down to a simmer and cook for half an hour, until it is thick and jammy. Check the seasoning, and purée.
To make the alioli, mix the garlic and egg in a small blender, then slowly add the sunflower oil, a little at a time, until the mixture is thick and c