Barley and Tuna Stuffed Tomatoes

These healthy, stuffed tomatoes are perfect for lunch on a hot summer afternoon. The barley adds a wonderful sweet, nutty flavor.
By Paola Westbeek

Barley and Tuna Stuffed Tomatoes

Barley and Tuna Stuffed Tomatoes
 
Prep Time
Cook Time
Total Time
 
These healthy, stuffed tomatoes are perfect for lunch on a hot summer afternoon. The barley adds a wonderful sweet, nutty flavor.
Author:
Recipe Type: Side
Serves: 2
Ingredients
  • 2 large tomatoes
  • 60g uncooked barley
  • ¼ finely chopped red onion
  • 1 can of tuna (drained)
  • 2 tsps capers
  • 1 stalk of celery, chopped
  • a small handful of parsley and dille, chopped
  • 1½ tbsp mayonnaise
  • 1 tsp dijon mustard
  • salt and pepper, to taste
Instructions
  1. Cut the tops off the tomatoes and hollow them out.
  2. Salt the insides and place the tomatoes upside down on a piece of kitchen paper.
  3. Bring a large pan of water to the boil, add the barley, lower the heat and cook it for 12 minutes.
  4. Put the onions, tuna, capers, celery, herbs, mayonnaise, mustard and salt and pepper in a small bowl.
  5. Drain the barley and rinse briefly with cold water.
  6. Add the barley to the bowl and toss carefully.
  7. Taste and adjust the seasoning.
  8. Fill the tomatoes.
  9. Serve on a bed of greens and drizzle with good extra virgin olive oil.
Paola Westbeek

Paola Westbeek

Paola Westbeek is a food, wine and travel writer with a French heart and a good dose of joie de vivre. She has been living in the Netherlands since 1997, but spends every free moment in France – the country that sparked her interest in food and shaped her cooking and eating philosophy. Paola likes to shop at markets, prefers to cook to the sound of French chansons, and believes that a meal without wine is breakfast.

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