Tuna-Stuffed Tomatoes With Fresh Dill Vinaigrette

Makes 4 servings

FOR THE STUFFED TOMATOES: 4 medium tomatoes

2 cans oil-packed tuna, such as Safe Catch Ahi Wild Yellowfin Tuna In Extra Virgin Olive Oil, drained

3 tablespoons mayonnaise (Kewpie or Best Foods is preferred) 1 tablespoon tomato paste 1 tablespoon minced fresh parsley

FOR THE FRESH DILL VINAIGRETTE: 1 bunch fresh dill, chopped

2 shallots, chopped

⁄2 cup Lemon and Red Wine Vinaigrette

1

(recipe below, right)

FOR THE GARNISH:

Spanish sweet paprika

1⁄4 cup Amba (Pickled Mango) Sauce (recipe below, right) Finishing salt

Radish sprouts

Prepare the tomatoes: Bring a medium pot of water to a boil over high heat and prepare an ice bath. Prepare to skin the tomatoes by making a small Xshaped incision on the bottom end of each tomato. Add the tomatoes (two at a time if necessary) to the pot and blanch for 10 seconds. Remove and plunge into the ice bath to stop the cooking. Do not discard the boiling water, because you’ll need it later in this recipe; just turn the heat down and cover to maintain a simmer. When the tomatoes are cooled, peel them by pinching a bit of the skin at the incision point and gently pulling it back and down, peeling it away from the flesh of the tomato. Slice off the tops and remove the seeds and insides. Refresh the ice in the ice bath.

Make the tuna mousse: Put the tuna, mayonnaise, tomato paste and parsley in the bowl of a food processor and pulse to combine, scraping the sides of the bowl occasionally as needed, then process to a smooth, mousselike texture, about 2 minutes. Stuff the tomatoes with the mousse, firmly pressing the filling down. Set aside until the vinaigrette is made.

Make the fresh dill vinaigrette: Bring the water back to a boil and blanch the fresh dill in the water to set the bright, green color, about 10 seconds. Plunge the dill into the ice bath to stop the cooking, then remove and wring dry. Combine the dill, shallots and Lemon and Red Wine Vinaigrette in the bowl of a high-speed blender or food processor. Starting on the lowest speed, blend the vinaigrette to combine, gradually increasing the speed until it achieves a tight, pureed sauce texture, about 1 minute.

To serve the dish, place a stuffed tomato on each plate, cut-side down. Drizzle some of the fresh dill vinaigrette over the top of each tomato. Garnish with sprinkles of paprika, 1 tablespoon of the Amba Sauce, some crystals of finishing salt and radish sprouts.