Makes 8 servings
Ingredients
- One 15-ounce can chickpeas, drained and rinsed.
- 1/3 cup tahini
- 1 garlic clove, minced
- 2 green onions, chopped
- 3 tablespoons minced cilantro
- 1/4 cup water
- 1/2 teaspoon sesame oil
- 1 teaspoon ground cumin
- Two 5-ounce cans tuna packed in water, drained
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon hot chili sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 plum tomatoes, or other small tomatoes
Directions
- Puree the chickpeas, tahini, garlic, green onions, 2 tablespoons of the cilantro, the water, sesame oil, cumin, one can of tuna, lemon juice, chili sauce, salt, and pepper in a blender or food processor until smooth.
- Add the remaining can of tuna and pulse until the mixture is combined, but some chunks remain.
- Cut the tops off the tomatoes and take a thin slice off the bottoms so the tomatoes can sit flat on a plate. Hollow out the tomatoes and stuff with the tuna mixture. Garnish with the remaining 1 tablespoon of cilantro.
