Tomatoes stuffed with Maruzzella tuna

Ingredients

– 200 g Maruzzella tuna
– 5 Maruzzella anchovy fillets
– 4 round tomatoes
– capers in salt
– Greek yogurt
– lemon juice
– basil
– pepper
– salt

Procedure

Tomatoes stuffed with Maruzzella tuna are a fresh appetizer that needs no cooking: a quick, easy recipe that's great for the summer. First wash the tomatoes, cut off the top part and remove the seeds and pulp. Turn the tomatoes upside down to drain and leave them to dry for a few minutes. In the meantime, mix the Maruzzella tuna, capers (rinsed), and the Maruzzella anchovy fillets together in a food processor with the juice of half a lemon, a few basil leaves and two spoons of Greek yogurt until it forms a smooth cream. Season with salt and pepper to taste. Now fill the tomatoes with the mix and garnish with some basil leaves. Serve the stuffed tomatoes after chilling in the fridge for at least one hour.