Tuna Stuffed Cherry Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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These little appetizers were a staple on appetizer platters I'd do years ago. The platters with a few compartments were easy for a novice to organize and with the vibrant color of tomatoes always looked pretty. Ingredients:
1 pint cherry tomatoes |
1 medium can water-packed tuna (i used the solid white meat) |
mayonnaise |
1 tsp. +/- horseradish |
parsley |
Directions:
1. Cut the very top of each tomato off and hollow them out. A thin grapefruit knife is great for this job.
2. Drain the tuna well and mix it with mayonnaise and horseradish to taste. We like them a bit spicy; add the horseradish gradually as depending on how fresh it is the flavor will be very strong or more mild and merely zesty.
3. Gently fill each tomato with tuna and stand upright on your plate. You may have to take a tiny bit off the bottom of some tomatoes to get them to stand - be careful not to take off the entire bottom or you'll lose the filling.
4. Top each with a tiny sprig of parsley.
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