Grilled Tuna Stuffed Tomato

Taking tuna salad to ‘uncanny’ perfection! 

Recipe by: Gabrielle

SERVES: 6

Wine Pairing:  2017 Pietro Family Cellars Chardonnay, Oak Knoll District of Napa Valley

PREP TIME: 20 minutes COOK TIME: 15 minutes TOTAL TIME: 35 minute

INGREDIENTS

• 1 cup + 2 Tbsp. mayonnaise
• 1 tsp. GC Napa Valley Cabernet Red Wine Vinegar
• 2 tsp. GC Napa Valley Natural Fish Rub Proprietary Blend
• 1¼ tsp. + ¾ tsp. GC Napa Valley Natural Lemon Finishing Sea Salt
• 1 Tbsp. capers, rinsed and dried, roughly chopped
• 6 medium, firm red or yellow tomatoes
• 1½ lbs. fresh tuna steaks, cut 1-1¼ ” thick
• 3 Tbsp. canola oil
• 6 Tbsp. GC Napa Valley Natural Lemon Olive Oil
• 3 medium or large, hard-boiled eggs, cut into ¼” pieces
• ¾ cup celery, peeled, cut into ¼” pieces

TO PREPARE

1. Mix in a medium bowl: mayonnaise, Cabernet Red Wine Vinegar, Fish Rub, 1¼ tsp. Lemon Finishing Sea Salt, capers.
2. Cut a ½” slice off the top of each tomato and save the slice. Scoop out the pulp with a spoon, reserving pulp for another use. Place tomatoes upside down on a paper towel to drain.
3. Remove tuna from refrigerator. Pat dry with paper towels.
4. Preheat grill to medium-high heat. Brush tuna with canola oil and place on grill. Cook 5-6 minutes a side to obtain ‘flavorful’ grill marks and a 145-degree internal temperature or cook to your desired level of doneness. Remove tuna to a plate to cool. Alternately, heat oil in a nonstick skillet over medium-high heat stovetop. Sear tuna 4-5 minutes a side.
5. Flake tuna into ½” pieces in a large bowl. Fold in Lemon Olive Oil to coat tuna. Add egg, celery, seasoned mayonnaise and mix.
6. Gently wipe the inside of the tomatoes with a paper towel to remove any remaining liquid. Sprinkle inside each tomato shell with ⅛ tsp. Lemon Finishing Sea Salt. Fill tomatoes with tuna mixture. Place reserved tomato slice at an angle atop.

TO SERVE

SHOPPING LIST

• Organic, farmers market, and garden grown products are preferred
• 1 jar 4 oz. capers
• 6 medium, firm red or yellow tomatoes
• 1½ lbs. fresh tuna steaks, prefer line-caught
• ½ dozen eggs, medium or large
• 1 bunch celery