- tomatoes - 6 pieces
- peas - 200 grams
- olive oil - 3 st. spoons
- lemon juice - 1 st. a spoon
- radish - 2 pieces
- mayonnaise - 3 st. spoons
- tuna in oil - 50 Grams
- boiled rice - 50 grams
- a bunch of green onions - 1 piece
- black olives - 10 pieces
- salt, pepper - - To taste
Peel the tomatoes. Cut thinly the top, remove the rind Remove the tomato pulp, and keep everything you remove. Salt the tomatoes inside, turn over and put aside. Cut the tomato pulp, add salt and put in a sieve Bring salted water to a boil, put the peas and cook until soft (2 - 3 minutes usually). Remove from the pan, drain and put in cold water. When peas cool, get and dry the Peas mix with a blender, and if possible pass through a fine sieve to remove the skin and get a very smooth mashed potatoes. Mix 3 tablespoons of olive oil and 1 tablespoon of lemon juice. Add 2 tablespoons of this mixture to the pea puree, salt, pepper, and put in the refrigerator. Preparation of the filling: crumble the radish into very small pieces, put in a bowl, add 3 tablespoons of mayonnaise, 50 g of tuna in oil, 50 g of boiled rice, 1 bunch of onion cut, and chopped tomato pulp. Mix well. Fill the tomatoes of this mixture. Tomatoes overturn, grease on top of the remaining oily-lemon mixture. With a sharp knife, cut out tiny circles of olives, as thin as possible. Put the circles on the tomatoes to make a ladybug. Make heads with 1/2 olives and 2 onion tips, surrounded with pea puree. Do this with all the tomatoes and immediately suppress it. For adults, you can make a version without olives.
Servings: 6