A friend gave me a cookbook from the Fifties as a birthday present a couple of years ago. It is two inches thick and full of wonderful recipes, helpful hints on using leftovers – and even more delightful tips on shaping your food aerodynamically to make it more appetizing. There, I found great classics like meat loaf (in a dozen of variations), upside down pineapple and carrot cakes as well as tomatoes filled with different mayo-based salads, eg egg, chicken or tuna.
My mom used to make the tuna version as appetizer for guests: it’s quick and easy, filling but not too much and enjoyed by everyone, whether they like fish or not. Including me and my dad, who virtually despise everything that comes out of the ocean.
TOMATOES FILLED WITH TUNA SALAD
1 can tuna, drained
1 small onion, chopped very finely
1/4 cup peas
1/4 cup corn kernels, optional
1/4 – 1/2 cup mayonnaise, homemade
some drops of hot sauce
salt and pepper
Drain one can of tuna – doesn’t matter if you bought the one in oil or brine.
Take a small onion and dice it very finely – onions and tuna are a match made in heaven. And add the peas, I only had frozen (and blanched) ones. But you can take fresh or canned ones if you like.
OK, let’s spice it up a bit. Add some paprika powder for taste and color and maybe some drops of chili sauce, if you happen to like it hot.
Add some tablespoons of mayonnaise and start stirring. Just add enough to make it just come together. Not too much mayo or it will become slushy.
If you like you can cut open some tomatoes, scoop out the kernels with a spoon and fill in the tuna salad. Simple, ready in minutes and impresses you guests.