Ingredients
- 1/2 cup balsamic vinegar (good quality)
- 4 large beefsteak tomatoes
- 1 teaspoon sea salt
- 2 5-ounce cans tuna packed in water, drained and flaked
- 4 teaspoons olive oil (good-quality)
- Fresh basil chopped (for garnish)
Instructions
To make the glaze:
- Put the balsamic vinegar in a small saucepan and bring to a boil on high heat.
- Once boiling, reduce the heat to medium-low and simmer until it has reduced to about half and coats the back of a spoon, about 5-10 minutes.
- Transfer to a bowl and set aside to cool (it thickens once cooled).
For the tomatoes:
- Cut a large circle into the tops of the tomatoes and use a small spoon to hollow each one out, making sure you don’t cut through the bottom or sides.
- If the tomatoes are wobbly, you can cut a very thin slice off the bottom to flatten, but make sure you don’t go through the tomato flesh. Sprinkle 1/4 teaspoon of sea salt inside each tomato.
- Drizzle 1/2 tablespoon of balsamic vinegar glaze on the inside of each tomato.
- Pack each tomato with flaked tuna.
- Drizzle each packed tomato with another 1/2 tablespoon of balsamic vinegar glaze and then 1 teaspoon of olive oil. Garnish with basil.
