At our house, summer is a time for unfussy, often no cook eating. Even the most hardcore ‘foodies’ tend to get a little lazy in the kitchen when the hot weather sets in, and I’m no exception to the rule.
Here’s a great example of the kind of thing we like to eat when the temperatures climb: Pomodori ripieni di tonno, or Tuna Stuffed Tomatoes. There’s no cooking involved and, other than the slightly tricky exercise of prepping the tomatoes, no fuss or muss. You can make the stuffing ahead or, indeed, assemble everything ahead and keep it in the fridge until you’re ready to serve.
- 4 medium tomatoes
- 1 medium or 2 small cans (about 200g/7oz) tunafish, preferably packed in olive oil
- 3-4 Tb mayonnaise, preferably homemade, or more to taste
- 1 Tb capers, rinsed
- A sprig of parsley, or a few leaves of basil or fresh thyme or marjoram, finely chopped
- A few anchovy filled, chopped
- 1 hard boiled egg, peeled and chopped
- A few black olives, pitted and chopped