Argentina is one of my favorite places... I've been there many times. I always have this stuffed tomato salad at a favorite café in Buenos Aires. I was craving it so I tried to recreate it with delicious results. If you don’t want to bother with risotto, just add a package of microwave rice to your tuna salad for a quick substitute.

Difficulty: Moderate    Prep Time: 50 minutes


1- 12 ounce can of albacore tuna in oil, drained; reserve the oil

1 tablespoon olive oil

2 tablespoons butter

½ cup chopped onion

1 cup risotto

3 cups chicken broth

1 cup frozen sweet peas, microwave for 30 seconds

2/3 cup finely grated Parmesan cheese

½ cup mayonnaise

2 tablespoons lemon juice

Salt and pepper to taste

4 large ripe tomatoes


Open and drain the tuna. Reserve the oil. Sauté the onion in the olive oil and butter in a saucepan over medium until tender. Add rice, stir and cook for two minutes. Stir in one cup of the broth, stirring constantly until the liquid is absorbed. Repeat. Wait until all the liquid is absorbed before adding the next cup of liquid. Add the last cup of liquid and the reserved oil from the tuna. Once the last addition is absorbed, add the peas and Parmesan. Remove from the heat to let the mixture cool down slightly. Add the tuna, mayo, lemon juice, plus salt and pepper to taste.

Core and hollow out the tomatoes; stuff with the tuna and risotto mixture. Serve warm, room temperature or chilled in the warmer months.