Oven roasted tomato tulips with tuna salad and avocado puree

Indulge in the exquisite flavors of oven-roasted tomato tulips filled with tangy tuna salad and creamy avocado puree. Perfect for a gourmet culinary experience.

Ingredients:

• 3 roma tomatoes
• 2 tablespoons olive oil
• 6 spring onions, trimmed at both ends
• 110g white chunk albacore tuna, drained
• 4 tablespoons sour cream
• 1 lemon, zested and juiced
• 1/2 tablespoon chopped chives
• pinch cayenne
• 1/2 avocado
• 1 tablespoon pine nuts
• to taste salt and pepper

Instructions:

1. Preheat the oven to 190 °C. Cut the tomatoes and scoop out the seeds using a small spoon or your fingers. Drizzle 1 tablespoon of the olive oil over the tomatoes and the spring onions, then season with salt and pepper. Mix well to ensure everything is coated evenly. Place the tomatoes on a baking sheet lined with parchment paper, ensuring they are placed with the hollow side facing up. Bake in the middle of the oven for about 30 minutes until lightly browned and slightly shriveled, but be careful not to burn them. Add the spring onions to the baking sheet for the final 15 minutes of baking. Allow them to cool slightly before using them in the dish.
2. In a small bowl, mix together the tuna, 2 tablespoons of sour cream, half of the lemon juice and zest, chives, cayenne, and salt and pepper to your liking.
3. In a small food processor, blend together the avocado, the other half of the lemon zest and juice, the remaining tablespoon of olive oil, 2 tablespoons of sour cream, salt, and pepper until you get a smooth puree. If you don't have a food processor, you can achieve the same smoothness by mashing the ingredients with a fork. Adjust the seasoning if needed after tasting the puree.
4. In a dry skillet, toast the pine nuts over medium-low heat. Remember to shake the pan frequently for even toasting. Once they turn golden brown, remove them from the heat and transfer to a small plate to cool. Once cooled, roughly chop the pine nuts.
5. To assemble the dish, place three portions of the tuna salad on each plate. Position one tomato half, cut side down, on top of each mound of tuna salad to resemble a flower petal. Arrange the spring onions so they appear as stems extending from the end of each 'flower'. Spoon the avocado puree onto each plate and sprinkle with the chopped pine nuts as a garnish.

Summary:

• Calories: 852 kcal
• Fat: 67 g
• Protein: 39 g
• Carbs: 34 g
• Potassium: 1795 mg
• Magnesium: 142 mg