Whole Tomato Salad Recipe

By Japanese Cooking 101 · 15 min

Ingredients

Instructions

1. Remove the stems from the tomatoes and cut a shallow X on the opposite side.
2. Boil water, lower the tomatoes in for about 10 seconds until the skin starts to peel back, then move them to cold water.
3. Peel the skin from the loosened areas, then drain well.
4. Drain and flake the canned tuna. Finely chop the onion.
5. In a bowl, mix the tuna, onion and mayonnaise well.
6. Cut off the stem end of each peeled tomato and scoop out about half of the inside with a spoon, removing some flesh.
7. Fill each tomato with the tuna mixture little by little, then smooth the top with the back of a spoon.
8. Chill the tomatoes in the fridge for at least 30 minutes.
9. Mix the dressing ingredients in a small bowl, arrange the tomatoes on plates and pour the dressing over them.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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