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Tuna-Stuffed Tomato Salad |
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Serves: 4
Print this Recipe
(Ensalada de Tomato Relleno con Atún)
Category: Salads with Meat, Poultry, or Fish
To really enjoy this salad, choose the best vine-ripened tomatoes, and serve the salad for lunch or a light evening meal on a hot day. You can just mound the tuna on thick slices of deep red tomatoes, as is often done in Mexico, but I like to cut the tomatoes in a petal design and put the filling in the center.
4 large vine-ripened red tomatoes, rinsed
2 (6-ounce) cans all-white albacore tuna, drained
1/3 cup mayonnaise, or more, to taste
2 tablespoons drained capers
1 to 2 jarred pickled jalapeño pepper (en escabeche), seeded and minced
4 cups finely shredded, washed, and dried fresh spinach
2 teaspoons olive oil
1 teaspoon unseasoned rice vinegar
1/4 teaspoon salt
1 tablespoon finely chopped parsley
1. Cut the core out of the tomatoes. Stand 1 tomato, cored side up, on a flat surface.With a sharp knife, cut from the top straight down to within 1 inch of the bottom into evenly spaced 4 segments or into 8, if desired. Gently spread open like petals. Repeat until all are cut. Set aside.
2. In a bowl, mix the tuna, mayonnaise, capers, and chiles. In another bowl, toss the spinach, oil, vinegar, and salt together. To assemble the salads, divide the spinach evenly among 4 serving plates. Place 1 tomato in the center of each plate on the bed of spinach. Spoon the tuna mixture equally inside each tomato cavity. Sprinkle with chopped parsley. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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