Tomatoes stuffed with rice, tuna, and potatoes make a fresh and delicious main dish to enjoy in company. In addition to tasting great, they also look beautiful. Perfect for summer lunches and dinners, you can prepare them in advance and take them out of the fridge just before serving, accompanied by a very fresh salad or simple grated carrots with corn.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 salad tomatoes
- 3 oz tuna in oil
- 1/4 cup rice
- 1 potato
- 4 black olives
- 2 tbsps mayonnaise
- to taste salt
- to taste dried parsley
- to taste hazelnut crumbs
Tools
- Knife
- Cutting board
- Spoon
- Bowl
- Small pot
- Peeler
Steps
First, peel the potato, wash it, cut it into small cubes, and set it aside
Take a small pot, fill it with water, and when it boils, add the rice and potato cubes.
At the end of cooking, drain and let cool inside a glass bowl.
Wash the tomatoes well, dry them, and with the help of a knife and a cutting board, hollow out the inside and set aside
Take the cooled rice and potatoes, add the previously drained tuna in oil, mayonnaise, salt, and mix gently.
Fill the tomatoes with the obtained mixture.
Sprinkle hazelnut crumbs on top, dust with dried parsley, and decorate with black olives.
Our stuffed tomatoes are ready
Storage and advice …
Store in the fridge and consume within 2 days
You can replace the mayonnaise with tuna sauce
Using cherry tomatoes will give you delicious appetizers
For a stronger flavor, add capers to the filling
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