Ingredients:
1 pint cherry tomatoes
3 ounces cream cheese, softened
1/3 cup canned tuna, drained and flaked
1 tablespoon pine nuts, minced
1 teaspoon fresh lemon juice
1 tablespoon scallions, minced
1 teaspoon cognac
1/2 teaspoon Worcestershire sauce
1/8 teaspoon soy sauce
Directions:
Core tomatoes.
With spoon handle, ream out seeds and center sections.
Drain, cut side down, on paper towels for 5 minutes.
Beat cream cheese until fluffy.
Combine cream cheese, tuna, pine nuts, lemon juice, scallions, cognac, Worcestershire and soy sauce; blend well.
Spoon into pastry bag with 1/4″ tip and pipe into tomatoes.
Cover and refrigerate until 5 minutes before serving.
Servings: 6-8
Time preparation: 20 min.
Time total: 20 min.