2
latas (4.5 oz cada una) de atún claro en aceite de oliva, sin escurrir
1
lata (15.5 oz) de frijoles blancos, escurridos y enjuagados
1/4
taza de perejil italiano fresco, picado (hoja plana)
2
cucharadas de alcaparras, escurridas
3
cucharadas de jugo de limón fresco
2
cucharaditas de ajo, finamente picado
1
cucharadita de sal
1/4
cucharadita de pimienta
5
ramitos de perejil italiano fresco (hoja plana), opcional
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Instrucciones
1
Corta una rebanada muy delgada en la parte inferior de cada tomate, para que se detengan erguidos. Corta una rebanada delgada en la parte superior de cada tomate; retira la pulpa del tomate, dejando una concha de tomate. Retira las semillas de la pulpa del tomate; pica la pulpa de los tomates para tener una taza.
2
En un tazón mediano, mezcla los tomates picados, el atún, los frijoles, el perejil picado, las alcaparras, el jugo de limón, el ajo, la sal y la pimienta.
3
Coloca la mezcla de atún en los tomates huecos. Decora con ramitos de perejil.
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Consejos de expertos
consejo 1
Lee siempre las etiquetas para tener la seguridad de que cada ingrediente de la receta no contiene gluten. Los productos y las fuentes de los ingredientes pueden cambiar.
consejo 2
Utiliza una cuchara para toronja para ahuecar con facilidad los tomates (jitomates).
consejo 3
Prueba utilizando filetes de atún frescos dorados, en lugar del atún enlatado.
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