- 4 large tomatoes
- 1 pound thin green beans, ends cut
- 1 teaspoon thin strips of basil leaves
- 1 tablespoon extra-virgin olive oil
- 1 pound smoked tuna, in 1 or 2 thick slices
- 5 tablespoons mayonnaise
- 2 tablespoons capers, plus some juice
- 3 teaspoons lemon juice
- 3 tablespoons diced celery
- Freshly ground pepper
- 4 anchovy fillets
Slice off top 1/4 of tomato and, using melon baller, remove as much of insides as possible without breaking skin. (Reserve insides for another use.) Turn tomatoes upside down on platter and let juices drain.
In large pot filled with rapidly boiling water, cook beans until bright green, about 5 to 7 minutes depending on freshness. Remove from boiling water. Chill in ice-water bath to stop cooking and set color. Pat dry with paper towels. In medium work bowl toss lightly with oil and basil.
Cut tuna into 1/4-inch strips lengthwise, then 1/4-inch strips widthwise.
In medium mixing bowl combine mayonnaise, capers and juice, lemon juice and celery. Stir to mix well. Add tuna and fold gently into mayonnaise. Be careful not to break up fish. Season to taste with salt and pepper.
Lightly season to taste with salt and pepper inside of tomatoes. Spoon 1/4 of filling into each tomato. Place 1 anchovy fillet on top of each tomato. Put tomato in center of plate or arrange on platter. Lightly season green beans to taste with salt. (Don't salt until this moment, or color will change.) Toss. Arrange around outside of tomatoes. Makes 4 servings.
Each serving contains about: 437 calories; 494 mg sodium; 68 mg cholesterol; 25 grams fat; 15 grams carbohydrates; 39 grams protein; 2.13 grams fiber.Copyright © 2015, Los Angeles Times