Tuna-Stuffed Tomatoes

I didn't grow up to be a tea-sandwiches-with-the-crusts-cut-off kind of gal.  In fact, in high school, my standard sassy line to my own mother whenever she (frequently) got on my nerves was a question about whether she really wanted me to be just like Tricia Nixon, sitting primly at a ladies tea eating white bread sandwiches with the crusts cut off. Fast forward a few decades and here I am, happily cutting off the crusts for tea sandwiches for a baby shower for the daughter of one of my close friends. 

The menu for the shower was tea party foods. I volunteered to make tea sandwiches (of course) and small scones, along with lemon mousse. Although there were several types of sandwiches, I felt as though the menu needed a colorful, vegetable-based dish.

The stuffed tomatoes idea came to me as I strolled down the produce aisle and realized that Campari tomatoes are the perfect size for stuffing – big enough to easily hollow out, but not so big that the stuffing would be an overwhelming amount of food. Campari tomatoes are bigger than cherry tomatoes and smaller than regular ones. They are typically sold on a stem, in a hard shell plastic box.  As you can see, they are slightly larger than a large-size egg.

This recipe is gluten and dairy-free, a simple but elegant brunch, lunch, or tea-time dish.  

Tuna-Stuffed Tomatoes

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Music to Cook By

I can’t imagine cooking (or baking) in silence.  Sometimes I chat with whoever is around or listen to a conversational show on radio, but it’s music that really gets me in the mood to whip, chop, stir, and simmer .  

My musical talents are nonexistent; I can’t sing on key and when I gave up clarinet lessons in fourth grade, my father gave my clarinet to an Israeli kibbutz in case I had second thoughts. Although I enjoy listening, I am timid about exploring new genres and artists. I may have the courage to experiment in the kitchen, but music is an entirely different story. 

Like much else in life, finding my “music mentor”, Stephanie, was happenstance. Although music is a huge part of her life, she is multi-talented and our initial connections were – as you might guess – food-related. 

Besides being an amazing singer, an insightful therapist, and a fun person in general, Stephanie is a great cook and baker. Years ago, she brought a fabulous ginger cake to a party and, when I asked for the recipe, introduced me to its creator, David Lebovitz. (Remember my obsession with all-things ginger, especially David’s candied ginger?) The cake remains one of my favorite desserts, even though it doesn’t include chocolate, and I'm indebted to Stephanie for introducing me to it.  

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Baked Lemon Tarragon Chicken

When dinner has to be quick-and-easy, I don’t usually think of baked chicken. But this recipe fits the bill.  You can make it in less than an hour and most of that time the chicken bakes unattended. The dish requires few ingredients and it is delicious cold if there are leftovers. 

If those attributes aren’t enough, baked lemon tarragon chicken is a budget meal too. I made enough for 4 people for about $8, including the price of the seasonings. With rice and a salad, this meal costs less per serving than a Chipotle chicken burrito, a McDonald’s McChicken meal, or a grilled chicken sandwich at Potbelly Sandwich Shop. And it tastes a heck of a lot better too!

As you are making this recipe, remember the chicken basics, especially rules #1-7 and #10.  It’s always better to be safe than sorry when it comes to handling poultry.

Lemon Tarragon Chicken

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