Tamatem Ma’Amrine is a Moroccan dish of roasted tomatoes stuffed with albacore, capers, olives and preserved lemon..
Adapted from a recipe by Claudia Roden
Carve a lid out of the tomatoes and scoop out the insides as you would a jack-o’-lantern. Don’t let the walls get too thin, or the tomatoes will split while roasting. Turn the tomatoes upside down and let the water drain.
Meanwhile, flake apart US Pacific troll or line-caught albacore and toss gently in extra virgin olive oil with bits of roasted red pepper, coarsely chopped capers and black olives, thinly slivered preserved lemon and chopped flat-leaf parsley.
Season tuna mixture with cracked coriander, fennel and white sesame seeds and stuff into the tomatoes.
Drizzle with a little more olive oil and season with sea salt and cracked pepper. Roast in a 375 degree oven until slightly blackened, perhaps 30 minutes.
Serve warm or refrigerate and serve cold; a crisp salad goes well in either case.
This post is part of Food Renegade’s Fight Back Fridays
Seafood Watch: Tuna, Albacore