Tomato stuffed with ricotta cheese and tuna

During the summer I prefer fresh dishes and I tried this new version of stuffed tomatoes, very light and delicate. In Italy we use to prepare this recipe as appetizer or main course, in Tuscany we have a lot of ricotta cheese produced using sheep or cow milk, choose what you prefer.

 

What do you need for 4 people

4 ripen tomato

160g. tuna in oil

120g. ricotta cheese

50g. capers

20g. extra virgin olive oil

10g. of anchovy paste

10 basil leaves to garnish

Wash and remove the pulp of the tomatoes with the tomato corer, salt and place them upside down to drain their water. Meanwhile, put tuna in a large bowl, ricotta cheese, capers, olive oil and anchovy paste, use the hand stick blender to mix everything. Fill up the tomatoes with the cream  and dress with basil, capers, or with oregano.