Tuna-stuffed tomatoes are one of the most underrated summer recipes. They’ve been too long relegated to impromptu buffets and diet meals — wrongly so. No cooking, almost no prep, yet the result is satisfying enough to proudly feature on a lunch table.
Taken out of the fridge after their half-hour rest, the tomatoes are cold to the touch, their skin slightly taut. The filling has had time to firm up, achieving that dense and creamy consistency that holds well on the spoon. A slightly tangy aroma rises from the dish — first lemon, then tuna, and underneath the fresh green scent of chives. In the mouth, the tomato crunches lightly before giving way, juicy, against the melting filling.
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