stuffed Tomatoes

With the heat input and the weather's not fancy hot meals rather salads and cold dishes to offset the sharp rise in temperatures in recent days.

Here you have a delicious recipe as a cold starter or accompaniment to the main course. This recipe for stuffed tomatoes can replace the typical salad and give an original touch to nuestracocinade spring.

INGREDIENTS
     12 medium tomatoes and equal,
     1 small can of peas,
     1 small jar of mayonnaise,
     12aceitunasrellenas,
     1 head of lettuce,
     1 can of tuna,
     3 potatoes,
     2huevoscocidos,
     1 pepper canned
     salt.

PREPARATION
Tomatoes should not be overripe. With a knife cut a thin top them with the help of a teaspoon of seeds and emptied of its meat. Inside is room and placed upside down to drain.
Peel the potatoes, wash and chop into cubes before passing them to a saucepan with cold water and salt, cook until tender. In his point, drain and passed through cold water, leaving them to cool completely on a cloth. Then mix (reserving a few) with the pretty shredded, chopped bell pepper, peas and three tablespoons of mayonnaise. Joins the rest of the mayonnaise with cold potatoes and passes through the masher reserves.
Stuff the tomatoes with the salad and arranged in a fountain is added using the curly tip unamangade prepared mayonnaise and potato and topped with an olive.
At serving time, the set is decorated with lettuce and sliced ​​seasoned dehuevococido.