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🍽️ Oven-dried tomatoes with tuna and caper cream

195 kcal · 30 min · 4 servings

Ingredients

• 800 g egg tomato
• 2 garlic cloves
• 1 sprig thyme
• 1 sprig rosemary
• 2 tbsp olive oil
• salt
• pepper
• 0.5 lemon
• 270 g tuna in its own juice
• 150 g yogurt (0.3 % fat)
• 125 g sour cream
• 40 g capers (drained)
• 1 stalk celery
• 1 handful fine leaf lettuce

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes in half.
3. 3. Cut out the hard stem areas in a wedge shape.
4. 4. Remove the seeds from the tomato halves.
5. 5. Peel the garlic.
6. 6. Dice the garlic finely.
7. 7. Place the garlic in a bowl.
8. 8. Add thyme and rosemary.
9. 9. Add one tablespoon of olive oil.
10. 10. Season the mixture with salt and pepper.
11. 11. Mix everything well in the bowl.
12. 12. Pour the spice mixture over the tomatoes.
13. 13. Place the tomatoes cut-side down on a rack.
14. 14. Place the rack on a baking sheet.
15. 15. Preheat the oven to 110 degrees Celsius.
16. 16. Place the baking sheet on the middle rack.
17. 17. Dry the tomatoes in the oven for two to three hours.
18. 18. Take the tomatoes out of the oven.
19. 19. Let the tomatoes cool down completely.
20. 20. Squeeze the lemon.
21. 21. Drain the tuna fish.
22. 22. Place the tuna in a blender.
23. 23. Add yogurt and sour cream.
24. 24. Add the drained capers.
25. 25. Add the remaining olive oil.
26. 26. Add one tablespoon of lemon juice.
27. 27. Blend the ingredients into a smooth cream.
28. 28. Season the cream with salt and pepper.
29. 29. Wash the celery.
30. 30. Remove the stringy fibers from the celery.
31. 31. Shave the celery into very thin slices.
32. 32. Clean the leaf salads.
33. 33. Wash the leaf salads.
34. 34. Spin-dry the leaf salads.
35. 35. Cut the leaf salads into bite-sized pieces.
36. 36. Distribute the tomatoes and salad on plates.
37. 37. Pour the tuna and caper cream over it.
38. 38. Sprinkle the dish with the celery slices.

Nutrition per serving

• kcal: 195
• Protein: 14 g · Fett/Fat: 10 g · Carbs: 10 g