fresh stuffed heirloom tomatoes with tuna, Cannellini beans and tarragon
what you need:
4 beautiful heirloom tomatoes, hollowed
1 cup Cannellini Beans
water (as needed)
2 cloves of garlic, smashed and minced
1 bouquet garni (made of 1 bay leaf, Italian parsley, thyme)
1 teaspoon fresh lemon juice
1 teaspoon Xeres (or Spanish) vinegar
1 teaspoon dijon mustard
2 teaspoons olive oil (more if needed)
1 tablespoon quality mayonnaise
2 cans tuna, packed in olive oil
1 ripe Haas avocado, diced
1/4 cup small diced white onion
1/4 cup diced black olives, depitted
1 tablespoon chopped sun-dried tomatoes, oil drained
3 tablespoons fresh tarragon leaves
1 tablespoon fresh minced Italian parsley
kosher salt (as needed)
freshly ground black pepper (as needed)
- Rehydrate Beans. Place beans in a pot and add water 3 times their level. Soak overnight. (alternatively, if in a rush, bring water to a boil and once a boil is reached, remove pot from heat and cover for about 20 minutes). Either way, rinse and drain.
- Simmer. Return beans to the pot and add beans, garlic, water, and bouquet garni. Bring to a boil and reduce heat. Simmer gently until beans are soft. Remove from heat and drain any excess water. Let beans cool to room temperature.
- Season. Once cool, remove bouquet garni and discard. Beans can be made the day in advance.
- Make Dressing. Place lemon juice, vinegar and mustard in a bowl. Whisk in olive oil and mayonnaise.
- Make Farce. Drain olive oil from tuna. Place tuna in a bowl and break it 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.
- Prepare Tomatoes. Cut the tops off of the tomatoes. Use a melon baller or a spoon to remove the seeds and the interior of the tomatoes.
- Stuff. Place about 1/2 half cup of tuna stuffing into each tomato. Garnish with fresh herbs.
- Serve. Serve chilled.