Completely Keto Cheesy Tuna Stuffed Tomatoes

In a quaint coastal town where the sea whispered secrets to the shore, a local chef renowned for her innovative keto creations crafted a dish that captured the essence of the ocean: Completely Keto Cheesy Tuna Stuffed Tomatoes.

The chef, known to her friends as Maria, was preparing for a seaside gathering, a celebration of the town’s rich maritime heritage. Seeking to create a dish that was both heartwarming and reflective of the local flavors, she turned to the bounty of the sea and the richness of the land.

With a basket of freshly picked plum tomatoes, plump and ripe with the kiss of the sun, Maria began her culinary artistry. She carefully hollowed out each tomato, creating little vessels ready to be filled with the treasures of the sea. The tuna, once a humble dweller of the deep, was transformed into the star of the dish, flaked to perfection and combined with the tangy zest of lemon, the creamy richness of egg yolks, and the briny pop of capers.

A drizzle of extra virgin olive oil, like liquid gold, bound the ingredients together, while a sprinkle of mozzarella cheese on top promised a melt-in-your-mouth experience. As the stuffed tomatoes baked, their aroma mingled with the salty breeze, beckoning friends and neighbors to gather and share in the feast.

The Completely Keto Cheesy Tuna Stuffed Tomatoes weren’t just a meal; they were a celebration of community, of the simple yet profound joy that comes from a meal prepared with love, and of the timeless bond between the land and the sea.

Completely Keto Cheesy Tuna Stuffed Tomatoes

Course: Appetizer

Cuisine: Italian

Keyword: cheesy tuna stuffed tomatoes, keto cheesy tuna stuffed tomatoes

Servings: 6 people

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Ingredients

• 8 plum tomatoes halved and seeded
• 1/4 cup mozzarrella cheese
• 4 egg yolks
• 4 tsp lemon juice
• 2 lemon rind finely grated
• 8 Tbsp Extra virgin olive oil
• 1 cup tuna drained
• 1/4 cup capers rinsed
• Pink Himalayan Salt
• black pepper

Instructions

1. Preheat oven to 400 degrees.

2. Arrange the tomato halves on a cooking sheet and roast in the oven for 13 minutes. Let them cool a bit.

3. Blend the egg yold, lemon juice and lemon rind in the food processor until smooth. Slowly pour in the EVOO while still running. Mix in the tuna and capers to the mix. Season with salt and pepper.

4. Spoon this tuna mix evenly into the tomato halves and cover with mozzarella cheese. Put in the oven for 3-5 minutes.

Recipe Notes