Google + RSS Feed

Low GI Recipe: Nonna Anita’s Tuna-stuffed Summer Tomatoes

0

August 1, 2009 by Johanna Burani

Low GI Recipe: Nonna Anita's Tuna-Stuffed Summer Tomatoes

The late summer months in Italy are when Italian cooks feverishly start canning their homegrown tomatoes while preparing fresh tomato-based recipes that their families wait all year to enjoy. Just like with grapes, the sun’s magic produces a succulent sweetness in tomatoes that reaches its peak in September.

So, there are tomatoes on the table at lunch and at dinner every day until the family’s garden supply is exhausted. This is my mother-in-law’s recipe that she served for lunch on sweltering hot days. The tuna composition is not so unusual (except for the addition of capers perhaps) but it is the explosion in the mouth of summer fragrances and tastes embodied in the tomato that makes this a staple recipe in our household at this time of year.

 


Low GI Recipe: Nonna Anita's Tuna-stuffed Summer Tomatoes
The late summer months in Italy are when Italian cooks feverishly start canning their homegrown tomatoes while preparing fresh tomato-based recipes that their families wait all year to enjoy. Just like with grapes, the sun’s magic produces a succulent sweetness in tomatoes that reaches its peak in September. So, there are tomatoes on the table at lunch and at dinner every day until the family’s garden supply is exhausted. This is my mother-in-law’s recipe that she served for lunch on sweltering hot days. The tuna composition is not so unusual (except for the addition of capers perhaps) but it is the explosion in the mouth of summer fragrances and tastes embodied in the tomato that makes this a staple recipe in our household at this time of year.
Created by:
Cuisine: Italian
Recipe type: Non-vegetarian Entree
Serves: 2
Ingredients
  • 2 – 12 oz. beefsteak tomatoes
  • 7-oz. can light tuna in olive oil, thoroughly drained
  • 1 (scant) tablespoon capers, drained and rinsed well
  • 1 small stalk celery, with leaves, thinly sliced and diced (approx. ½ cup)
  • 3 large sprigs flat parsley, minced (approx. 1 tbsp.)
  • 4 large basil leaves, hand ripped into small pieces (approx. 2 tbsp.)
  • ¼ cup light mayonnaise
  • juice of 1 lemon (approx. 2 tbsp.)
  • salt/pepper, optional
Instructions
  1. Wash the tomatoes and, using a sharp knife, cut off the tops. With the knife and a teaspoon, loosen and scoop out the tomato pulp and seeds, creating a large hollow center. Sprinkle lightly the insides of the tomatoes with salt, turn upside down and set aside on a cutting board. On the same board, chop the tomato pulp.
  2. In a medium sized bowl, add the tomato pulp, the tuna, capers, celery, parsley and basil. Mix all ingredients well, making sure to break up the tuna chunks into small pieces.
  3. Add the mayonnaise and the lemon juice and mix well. If desired, add salt and pepper to taste.
  4. Fill the tomato cavities with the tuna mixture and refrigerate for one hour before serving.
Nutrition Information
Serving size: 1 tomato Calories: 334 Fat: 17g Saturated fat: 3g Carbohydrates: 21g Fiber: 4g Protein: 25g Cholesterol: 16mg

 


0 comments »

Please leave your comments, or ask a question:

Gushers vs Tricklers


"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.


Johanna Burani
MS, RD, CDE
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

This book tells the complete story

Subscribe

Enter your address to be notified of new posts and free recipes by e-mail.

Join 1,923 other subscribers

Search this blog

Archives

Photo Credits


Food Photography by:

© Sergio Burani
All Rights Reserved

Click here to visit his site: