Tomatoes stuffed with couscous and tuna
Difficulty Easy
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Preparation  25 min
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Servings for  4 per.
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If you’re looking for a fresh, colourful dish that’s simple to prepare, this recipe is just the thing. Discover how to make stuffed tomatoes, the ideal starter to bring to the table for any occasion. Tomatoes stuffed with couscous and tuna combine the sweetness of ripe tomatoes with the savouriness of tuna, the fragrance of basil and the unmistakable taste of Grana Padano PDO. A versatile dish, perfect as a starter, a light main course, or a buffet and alfresco lunch option during the warmer months.
Ingredients
Cherry tomatoes on the vine, 500g
Couscous, 80g
Drained tuna, 160g
Grana Padano PDO, 100g
Basil, 50g
Pine nuts, 20g
Extra virgin olive oil, to taste
Salt, to taste
Method
Wash the cherry tomatoes thoroughly, slice off the tops and gently hollow them out with a teaspoon. Set the pulp aside, removing any seeds, and leave the tomatoes upside down on a plate so they can drain off any excess water.
Pour the couscous into a bowl and rehydrate it following the instructions on the packet. Once ready, fluff it up with a fork and leave it to cool.
Blend the basil with the pine nuts, a drizzle of extra virgin olive oil and half the grated Grana Padano to make a rustic, fragrant pesto.
In a bowl, combine the cooled couscous, the well-drained and flaked tuna, the chopped tomato pulp and the prepared pesto. Mix carefully until you have a smooth, even mixture.
Add the remaining grated Grana Padano, season with salt and mix all the ingredients together again.
Fill the tomatoes with the couscous and tuna mixture, arrange them on a serving plate and finish with a few fresh basil leaves and a drizzle of extra virgin olive oil.
Leave to rest in the fridge for around 15 minutes before serving, so all the flavours can really come through.
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