INGREDIENTS
- 4 round tomatoes, ripe (about 700 g)
- Salt to taste
- 200 g canned tuna in olive oil, drained
- 1 teaspoon salted capers, rinsed
- 100 g of Calzetti Asiago cream
Preparation:
Cut off the tomato cap.
Empty the insides, salt and let them drain upside down on a rack.
In the meantime, put the tuna (drained), the salted capers in a robot and chop for about 30 seconds.
At the end, reunite the minced meat on the bottom.
Add the cream cheese, whichever suits you best.
Mix with the robot for about 1 minute.
Fill the tomatoes with the mousse and decorate as you like.
Let it drain for a few minutes and serve chilled.