BAKED TOMATOES WITH TUNA, WHITE BEANS & BREAD CRUMBS

serves 2
2 slices coarse country bread,
each about 1⁄2 inch (12 mm) thick
1 clove garlic, halved
2 Tbsp olive oil
2 Tbsp chopped fresh flat-leaf parsley
4 large or 8 small ripe but firm tomatoes
1 can (5 oz/155 g) water-packed albacore
tuna, drained
1⁄2 cup (31⁄2 oz/105 g) drained and rinsed
canned cannellini or butter beans
2 Tbsp minced red onion
1 Tbsp capers, drained
1 tsp sherry vinegar
Preheat the oven to 300°F (150°C). Lightly
oil a baking dish.
Place the bread slices on a baking sheet
and bake until crisp and beginning to brown,
about 15 minutes. Rub the cut side of the
garlic on one side of each warm bread slice.
Let the bread cool. Tear the bread into chunks,
put in a food processor, and process to make
uniform coarse crumbs. Transfer the crumbs
to a bowl and toss with 1 Tbsp of the oil
and 1 Tbsp of the parsley. Raise the oven
temperature to 375°F (190°C).
Cut a thin slice off the top of each tomato.
Using a melon baller, gently scoop out the
core and seeds of each tomato, leaving
the side walls intact. Arrange the tomatoes,
cut side up, in the prepared dish.
In a large bowl, combine the tuna, beans,
onion, capers, vinegar, the remaining 1 Tbsp
olive oil, and the remaining 1 Tbsp parsley.
Stir to mix, using a fork to break up the tuna.
Spoon the filling into the tomatoes, dividing
it evenly and mounding it slightly on top.
Cover the filling generously with the
bread crumbs.
Bake until the bread crumbs are golden and
the sides of the tomatoes are soft and the skins
have just begun to split, 20–25 minutes. Let
cool slightly before serving.