Starters Recipes - Tuna-stuffed Tomatoes

Ingredients

• 50 g/2 oz/1/2 cup conchiglietti or other soup pasta

• 8 large ripe tomatoes

• 2 spring onions (scallions), chopped

• 90 g/3 1/2/1 small can tuna, drained

• 200 g/7 oz/1 small can pimientos, drained and chopped

• 45 ml/3 tbsp mayonnaise

• 15 ml/1 tbsp curried fruit chutney

• 30 ml/2 tbsp plain yoghurt

• Salt and freshly ground black pepper

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Method:

1. Cook the pasta in plenty of boiling salted water for about 6-8 minutes until just tender. Drain, rinse with cold water and drain again.

2. Cut off and reserve the tops of the tomatoes, scoop out the seeds and discard. Drain upside-down on kitchen paper.

3. Mix the pasta with the spring onions, tuna and pimientos. Blend the mayonnaise with the chutney, yoghurt and a little salt and pepper and fold in.

4. Pile back into the tomato shells and replace the 'lids'. Chill until ready to serve.