- 4 beautiful Heirloom Tomatoes, hollowed
- 1 cup Bob Red Mill Cannellini Beans
- Water (as needed)
- 2 cloves of Garlic, smashed and minced
- 1 Bouquet Garni (made of 1 bay leaf, Italian parsley, thyme)
- 1 tsp fresh Lemon Juice
- 1 tsp Xeres (or Spanish) Vinegar
- 1 tsp Dijon Mustard
- 2 tsp Olive Oil (more if needed)
- 1 Tbsp quality Mayonnaise
- 2 cans Tuna, packed in olive oil
- 1 ripe Hass Avocado, diced
- 1/4 cup small diced White Onion
- 1/4 cup diced Black Olives, depitted
- 1 Tbsp chopped Sun-dried Tomatoes, oil drained
- 3 Tbsp fresh Tarragon Leaves
- 1 Tbsp fresh minced Italian Parsley
- Kosher Salt (as needed)
- freshly ground Black Pepper (as needed)
Place beans in water 3 times their level and let them soak overnight. Rinse and drain.
In a stockpot add beans, garlic, water, and sachet, and salt. Bring to a boil and reduce heat. Simmer gently until beans are soft. Remove from heat and drain off any excess water. Let beans cool to room temperature.
Once cool, remove bouquet garni and discard. Beans can be made in advance.
Place lemon juice, vinegar and mustard in a bowl. Whisk in olive oil and mayonnaise.
Drain olive oil from tuna. Place tuna in a bowl and break into smaller chunks with a fork. Combine tuna with avocado, beans, onions, olives, sun-dried tomatoes, parsley, tarragon, and dressing. Season to taste with salt and pepper. Set aside (this also can be done in advance and stored in the refrigerator).
Cut the tops off of the tomatoes. Use a melon baller or a spoon to remove the seeds and the interior of the tomatoes.
Place about 1/2 half cup of tuna stuffing into each tomato. Garnish with fresh herbs.
Chef Lisa Baker Morgan (www.chefmorgan.com)
Lisa Baker Morgan, a graduate from the Le Cordon Bleu program, is a private chef in Los Angeles. She gives cooking classes both in Los Angeles and France and is a mother of two. Her weekly blog, “simple pleasures,” is written from a chef’s perspective and devoted to sharing simple and delicious recipes and cooking tips for the home cook. Chef Morgan’s blog can be found at www.chefmorgan.com