Barley and Tuna Stuffed Tomatoes
- Total Time: 25 mins
- Yield: 2
Description
These healthy, stuffed tomatoes are perfect for lunch on a hot summer afternoon. The barley adds a wonderful sweet, nutty flavor.
Ingredients
Units
- 2 large tomatoes
- 60g uncooked barley
- 1/4 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
- 1 1/2 tbsp (22 ml) mayonnaise
- 1 tsp (5 ml) dijon mustard
- salt and pepper, to taste
Instructions
- Cut the tops off the tomatoes and hollow them out.
- Salt the insides and place the tomatoes upside down on a piece of kitchen paper.
- Bring a large pan of water to the boil, add the barley, lower the heat and cook it for 12 minutes.
- Put the onions, tuna, capers, celery, herbs, mayonnaise, mustard and salt and pepper in a small bowl.
- Drain the barley and rinse briefly with cold water.
- Add the barley to the bowl and toss carefully.
- Taste and adjust the seasoning.
- Fill the tomatoes.
- Serve on a bed of greens and drizzle with good extra virgin olive oil.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 290
If You Liked This Recipe, You’ll Love These
- Greek-style Grilled Asparagus Salad with Tomatoes and Feta
- Barley Salad with Radishes and Garlic Scapes
- Pomegranate, Walnut and Mint Stuffed Sweet Potatoes
- Spanish Potato Salad with Boquerones and Tuna
Frequently Asked Questions
Why do you salt the inside of the tomatoes and flip them upside down?
After hollowing the tomatoes, salt the insides and place them upside down on kitchen paper. The salt draws out excess moisture and the inverted position lets it drain away, so the finished shell stays firm rather than soggy when you fill it with the barley and tuna mixture.
How long does the barley take to cook, and should it be cooled before mixing?
Cook 60 g of uncooked barley in boiling water for 12 minutes, then drain it and rinse it briefly with cold water. The cold rinse stops the cooking and cools the barley quickly so the mayonnaise and mustard dressing doesn’t split when the warm grains are added to the bowl.
