Tahini & Tuna–Stuffed Tomatoes
Makes 8 servings

Ingredients

One 15-ounce can chickpeas, drained and rinsed. 1/3 cup tahini 1 garlic clove, minced 2 green onions, chopped 3 tablespoons minced cilantro 1/4 cup water 1/2 teaspoon sesame oil 1 teaspoon ground cumin Two 5-ounce cans tuna packed in water, drained 2 tablespoons fresh lemon juice 1/2 teaspoon hot chili…

CIA FOODIES


Tahini & Tuna–Stuffed Tomatoes

Makes 8 servings

Ingredients

  • One 15-ounce can chickpeas, drained and rinsed.
  • 1/3 cup tahini
  • 1 garlic clove, minced
  • 2 green onions, chopped
  • 3 tablespoons minced cilantro
  • 1/4 cup water
  • 1/2 teaspoon sesame oil
  • 1 teaspoon ground cumin
  • Two 5-ounce cans tuna packed in water, drained
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon hot chili sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 plum tomatoes, or other small tomatoes

Directions

  1. Puree the chickpeas, tahini, garlic, green onions, 2 tablespoons of the cilantro, the water, sesame oil, cumin, one can of tuna, lemon juice, chili sauce, salt, and pepper in a blender or food processor until smooth.
  2. Add the remaining can of tuna and pulse until the mixture is combined, but some chunks remain.
  3. Cut the tops off the tomatoes and take a thin slice off the bottoms so the tomatoes can sit flat on a plate. Hollow out the tomatoes and stuff with the tuna mixture. Garnish with the remaining 1 tablespoon of cilantro.

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