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4 servings
10 Ti amo tomatoes, 100 g fresh tuna or a tin in its own juice, 50 g green olive
dressing: chives, basil, spring onion, parsley, coriander, 2 limes, 1 egg, 1 teaspoon of grain mustard, pepper, salt, olive oil, 1 red onion or 1 shallot
Preparation:
- cook fresh tuna in fish stock with sprigs of basil and sea salt and let it cool.
- remove seeds from Ti amo, and cut flat at the bottom, but not open
- chop the fresh herbs and olives finely
- shred the red onion or shallot finely
- sqeeze the 2 limes
- put the egg, grain mustard, pepper and salt in a measuring cup and mix, add olive oil to desired thickness (yoghurt consistency)
- cut the tuna into small quantities
- mix tuna with all ingredients and 2 coffeespoons of grain mustard dressing and stuff tomatoes with a small coffespoon
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