How to make
Very delicious stuffed tomatoes that you don't need multiple products for.
They can be served both cold and as a warm appetizer.
Start by carving out the insides of the 4 tomatoes that you previously cut the tops off of. Turn them with the hole facing downward to drain onto kitchen paper.
Remove only the leaves from the three sprigs of fresh mint and wash and drain them. Chop them along with the garlic.
Heat the olive oil over moderate heat in a deep frying pan and fry the two aromatic ingredients in it for 2-3 minutes to release their aroma.
Cut 10.5 oz (300 g) of zucchini into small pieces and add them to the garlic and mint with a little salt. Add about 5 tbsp. of the tomato core and stew for 12 minutes, by stirring occasionally.
When the zucchini have softened, remove them from the heat and add the tuna strained of the fat from the tin. Mix the filling well and fill the tomatoes with it.
Arrange them on fresh lettuce leaves and serve them slightly warm, or refrigerate them, until it's time to serve them.
Enjoy these stuffed tomatoes with zucchini and tuna!
