- 4 large beefsteak tomatoes
- Salt and pepper
- 4 - 5 tablespoons EVOO, plus more for drizzling
- 2 small lemons, juiced (about 6 tbsp.)
- 2 cloves garlic, grated or finely chopped
- 1 rounded tsp. Dijon mustard
- 1 teaspoon crushed red pepper
- 1 14 ounce can cannellini beans, rinsed
- 2 5 ounce cans tuna, preferably pole-caught, drained and flaked
- 1 small onion, quartered and thinly sliced
- 2 ribs celery from the heart with lots of leafy tops, finely chopped
- 1/2 cup flat-leaf parsley, chopped
- 1/4 cup tarragon, coarsely chopped
- 4 sesame grissini (thin breadsticks), coarsely crushed in a resealable bag
Bring a small pot of water to a boil. Score the skin on the bottom of each tomato with a two-inch X. Place the tomatoes in the boiling water and cook just until the skins loosen, 30 to 45 seconds. Transfer the tomatoes to a large bowl of ice water to cool. Using a paring knife, peel off the skin. Cut off the top inch of each tomato. Using a spoon, scoop out the seeds and pulp to make a large cavity. Season with salt and pepper.
In a large bowl, whisk the EVOO, lemon juice, garlic, Dijon and crushed red pepper. Add the beans, tuna, onion, celery, parsley and tarragon; season and toss to combine. Fill the tomatoes with the tuna mixture. Sprinkle the tomatoes with the crushed grissini and drizzle with olive oil.