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Tomato filled with salmon and pine nuts, with a pistou dressing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Maria Elia

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes.

  3. Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray.

  4. Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened.

  5. Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth.

  6. To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate.

Ingredients

For the tomato

  • 25g/1oz butter
  • ½ small onion, peeled, chopped
  • 1 garlic clove, peeled, crushed
  • 2 tbsp pine nuts
  • pinch chilli powder
  • pinch ground ginger
  • pinch cayenne pepper
  • 1 tbsp tomato purée
  • 55g/2oz salmon fillet, skin removed, chopped
  • 1 ripe beef tomato, top sliced off, hollowed out with a spoon, seeds discarded

For the pistou dressing

  • 1 handful fresh basil leaves
  • 2 tbsp pine nuts, toasted
  • 4 tbsp extra virgin olive oil
  • salt and freshly ground black pepper

Shopping List

Tomato filled with salmon and pine nuts, with a pistou dressing

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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