Tomatoes stuffed with tuna and capers with bread

Ingredients

For 1 serving

• Tomatoes2
• Canned tuna in oil70 g
• Capers5 g
• Nonfat Greek yogurt40 g
• Eggs1
• Basilto taste
• Bread60 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, fish,

In season: June – September

Method

1. Bring a small pan of water to the boil, lower in the egg with a spoon and cook it for 9 minutes over medium heat, until hard-boiled; cool it in cold water, peel and chop roughly.
2. Meanwhile wash the tomatoes, slice off the tops and scoop them out with a teaspoon; salt the insides and turn them upside down on a plate to drain.
3. Drain the tuna well and flake it into a bowl; rinse and chop the capers. Add the egg, the Greek yoghurt, a few torn basil leaves and a grind of black pepper and mix until creamy.
4. Fill the tomatoes with the mixture, put the tops back on and serve with the bread.