- 6 large tomatoes
200g canned tuna drain
150g white cheese
1 onion, finely chopped
1 clove garlic, minced
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Cap (optional)
Cheese in pieces (optional)
Olive oil for cooking
ADVERTISEMENT
Preparation time: 15 minutes | Cooking time: 20-25 minutes | Total time: 35-40 minutes
Number of servings: 6 servings
Ingredients:
Preparation:
Read more on next page
ADVERTISEMENT
ADVERTISEMENT
Preheat the oven to 180°C (thermostat 6).
Wash the tomatoes and cut off the caps. Empty them gently with a small spoon and reserve the pulp.
In a bowl, mix the drained tuna, white cheese, onion, garlic, parsley and reserved tomato pulp. Season with salt and black pepper to taste
Fill the hollow tomatoes with the tuna and white cheese mixture.
Place the stuffed tomatoes on a lightly oiled baking dish. Sprinkle with axe and grated cheese, if desired.
Drizzle the tomatoes lightly with a drizzle of olive oil.
Bake and bake for about 20-25 minutes, or until the tomatoes are tender and lightly browned on top.
Serve warm with a green salad for a light and tasty meal.
ADVERTISEMENT
ADVERTISEMENT