Tomatoes Stuffed with Capsicum & Tuna

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I love a stuffed vegetable! I have had a very expensive jar of tuna in my cupboard for months that has been willing me to use it. This recipe is from one of my all time favourite food writers Claudia Roden. She manages to make the simplest of ingredients taste beyond exceptional. There’s nothing difficult here. Give it a go.

RECIPE: (serves 4)

INGREDIENTS:

4 red capsicum
salt & pepper
3 tablespoons extra virgin olive oil
200g good quality canned tuna
2 tablespoons capers
4 tablespoons black olives (chopped)
1 teaspoon preserved lemon peel
2 tablespoons Italian parsley (chopped)
6 large tomatoes

DIRECTIONS:
Place the peppers on a baking sheet and bake in the oven on the highest heat for 30 minutes until the skin is blistered and they are soft. Remove from the oven and place in a thick plastic bag for 10 minutes. The skins should peel off very easily, remove all the skins and seeds and cut the flesh into thin strips. Mix the capsicum with all the other ingredients (except the tomatoes), season with salt & pepper and set aside.
The top off a tomato and with a teaspoon carefully scoop out the seeds and watery flesh. Fill the tomato with the capsicum mixture replace the top of the tomato and arrange on a baking dish. Repeat with the other tomatoes. Cook in a preheated oven of 180ºC for 20-30 minutes until soft but not falling apart.

SERVING:
This is great as a side for fish with a fresh rocket salad or rice pilaf.

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