Tomatoes Filled with Seafood Rice Salad
List of Ingredients
In late summer, when tomatoes are at their best and most beautiful and simple cool food hits the spot, stuffed tomatoes are a natural. Instead of the rice and seafood, you could use pasta in pesto as a filling.
4 large ripe but firm tomatoes
2 Tbsp. extra virgin olive oil
1 Tbsp white wine vinegar or lemon juice
1 cup cooked rice or leftover risotto
1 cup cooked seafood (steamed mussels, boiled shrimp, grilled fish ) cut into 1/2"
dice
1/2 cup (packed) coarsely chopped celery leaves
Kosher salt
freshly ground black pepper
chopped fresh herbs such as mint, basil or Italian parsley leaves (optional)
Recipe
1
Core the tomatoes. With a paring knife, cut out the pulp and seeds, leaving 1/4 to 1/2 inch flesh attached to the skin, to support the tomato after stuffing. Discard the
seeds and dice the pulp fine. Measure 1/2 cup of the pulp and place in a large mixing bowl.
2
Add the olive oil and vinegar. Beat until blended. Add the rice, seafood and celery leaves. Toss to coat with the dressing. Season to taste with salt, pepper and herbs, if
using. If necessary bring the filihng to room temperature.
3
Spoon the filling into the tomatoes and serve.
Makes 4 servings
NOTE: These tomatoes are prepared so quickly, it is best to wait until just before serving to assemble the stuffing and fill the tomatoes. Otherwise the filling and tomatoes could become soggy.
Christopher Styler, "Primi Piatti"
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