Emilia-Romagna
Preparation - Medium
Serves 6 - 8

Stuffed cherry tomatoes may be served as an appetizer with drinks or with a bland fish course. A cold steamed salmon or striped bass could be served surrounded by pomodorini.

• 1 7-ounce can tuna fish, packed in olive oil
• 2 teaspoons finely chopped scallions
• 2 teaspoons finely chopped parsley
• 1/4 cup mayonnaise
• 6 drops tabasco sauce
• 48 cherry tomatoes *

PUREE tuna. Add scallions, parsley, mayonnaise, and tabasco and mix well

CUT top off each tomato, and with the handle of a fork or spoon remove seeds and water. Place them upside down on a platter so that more water drains out. Stuff each tomato with tuna and mayonnaise mixture. Serve along with chilled dry white wine.

* WHEN in season, plum tomatoes, halved, may be used. They are tastier than cherry tomatoes but contain more liquid. In order to drain them, they should be salted before they are turned upside down on a platter.

From:
Northern Italian Cooking
Francesco Ghedini
Hawthorne