Tomatoes Stuffed with Roast Peppers, Tuna, Capers, and Olives
This version of the Tunisian meshweya (page 85) can be served hot or cold. I prefer it cold.
Recipe information
Yield
serves 6
Ingredients
4 red bell peppers
Salt
3 tablespoons extra-virgin olive oil
3/4 cup flaked canned tuna
2 tablespoons capers
1/4 cup chopped black olives
Peel of 1/2 preserved lemon (page 459), chopped
2 tablespoons chopped flat-leaf parsley
6 large tomatoes
Preparation
Step 1
For the filling, roast and peel the peppers (see page 84), remove the seeds, and cut into strips about 3/4 inch wide. Mix with the rest of the ingredients except the tomatoes.
Step 2
Cut a small circle around the stalk of each tomato and cut out a cap. Remove the pulp and seeds with a pointed teaspoon. Fill with the roast-pepper mixture and replace the caps. Arrange in a shallow baking dish and bake in a preheated 350°F oven for 20–30 minutes, or until the tomatoes are a little soft, keeping watch so that they do not fall apart.
Variation:
Step 3
In Tunisia they may add 1 or 2 garlic cloves, 1 minced hot chili pepper, and 1 teaspoon of tabil (page 48).
