Stuffed Tomatoes and Zucchini Fritters
- For the stuffed tomatoes
- 1 tablespoon olive oil
- 4 unblemished Beefsteak tomato
- 1 can light Tuna
- 3 tablespoons lemon juice
- 1 tablespoon pickled small Caper
- For the zucchini fritters
- 750 grams zucchini
- 1 bunch scallions
- 2 tablespoons finely chopped Dill
- 2 tablespoons finely chopped parsley
- 3 eggs
- 1 tablespoon sweet ground paprika
- 250 grams Feta (crumbled)
- 125 grams Pastry flour
- olive oil (for frying)
- freshly ground peppers
- For garnish
- 250 grams pickled Olives
For the stuffed tomatoes, rinse tomatoes, cut off tops and set aside. Scoop out pulp from tomatoes and set aside. Season inside tomatoes with salt.
Finely chop tomato pulp. Drain tuna and pick apart with a fork. Mix tuna, tomato pulp, lemon juice and capers and stuff into tomato shells. Replace tomato tops.
For the zucchini fritters, rinse zucchini and grate coarsely. Mix zucchini and 1 1/2 teaspoons salt in a colander, let stand for about 15 minutes and squeeze to remove excess moisture.
Rinse and trim scallions and finely chop white portions.
Place zucchini, scallions, dill, parsley, eggs and paprika in a large bowl, mix well and season with salt and pepper. Gradually stir feta cheese and flour into zucchini mixture and mix well.
Heat oil in a skillet over medium heat. Carefully spoon portions of zucchini mixture into hot oil, leaving space between fritters. Fry fritters until golden brown on both sides, drain on paper towels and keep warm until serving.
Arrange stuffed tomatoes and zucchini fritters on plates and garnish with pickled olives to serve.