Pomodori Ripieni con Aglio

Queen Bee and I were driving around southern Michigan most of the day today on various errands (all very cool actually but that is another story...).  We got home late with little in the house for dinner.  I thought about the stuffed tomatoes Johhny had the last time were were at the Spaghetti House in Aviliangna and I decided to do something similar. The result was pretty good (sorry no photo's)...

One half small onion
One clove of garlic
Course sea salt
Dried parsley.
Olive oil
Mayonnaise
One tin of white albacore tuna in water (Costco tuna is pretty good)
Two medium tomatoes

Dice the half onion very small.

Dice the garlic clove very fine as well and combine with the diced onion.

Add some olive oil (maybe one table spoon or a little more).   Add salt and parsley as desired.  Add two table spoons mayonnaise and stir the mixture very well.

Drain the tin of tuna very well and add to the mixture.  Mash and mix it all together very well.

Slice the two tomatoes in half.  Cut and scoop out the entire inner portion of each tomato half, making them int "bowls".  Fill each tomato with the tuna mixture.  Sprinkle a little parsley on top of each for a little color.  Serve.

Comments:

Typical American tuna, packed in water, has amazingly little flavor.  This is probably why we alway mix it with mayonnaise.   The tuna packed in oil we got in Italy was very flavorful and didn't need anything added to be useful.  Unfortunately, with few exceptions, American tuna in oil is pretty nasty.

The raw garlic will give a relatively strong garlic flavor even if it is only one clove.  Keep this in mind regarding you taste for garlic.  But it is there to give some flavor the the water packed tuna.