Stuffed onions with tuna, a very good Ligurian recipe found in the ancient Genovese Cuciniera. The recipe is very simple and suitable to be enjoyed warm on summer days, even though you need to turn on the oven. A tip is to prepare it in the morning for the evening.
Other stuffed vegetable recipes by clicking the links below
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All Seasons
- Energy 353.69 (Kcal)
- Carbohydrates 30.84 (g) of which sugars 9.05 (g)
- Proteins 23.01 (g)
- Fat 15.67 (g) of which saturated 4.54 (g)of which unsaturated 5.18 (g)
- Fibers 3.78 (g)
- Sodium 2,352.93 (mg)
Indicative values for a portion of 221 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 white onions
- 4.8 oz canned tuna in oil (drained weight)
- 1 egg
- 0.88 oz Parmigiano Reggiano DOP
- to taste pepper (optional)
- to taste fine salt
- 1.8 oz breadcrumbs
- 0.21 cup milk
- 1.35 tbsp extra virgin olive oil (10 ml for the baking dish and the rest on the onions)
- 0.35 oz breadcrumb
- 0.53 oz coarse salt (in water to blanch onions)
Tools
This recipe contains IconA affiliate links
- Kitchen Scale
- Pot
- Bowl
- Baking Dish
- Chopper
Steps
Clean the onions by discarding the first skin and cut them in half horizontally. Bring a pot of salted water to a boil and blanch the onions for 5 minutes from boiling. Drain them, hollow out the inside leaving only 2 layers, and place them on a cutting board.
Place the well-drained tuna from the oil, the bread soaked in milk and squeezed, and the onion insides in the chopper and chop.
Pour the mixture into a bowl, add the egg, grated Parmesan, pepper if you like, and check the saltiness by adding salt if needed. Mix well, grease the baking dish, place the onion halves, and fill them with the stuffing.
Sprinkle with breadcrumbs, drizzle with the remaining oil and cook in the oven at 392°F (static oven) for 30 minutes. Take out of the oven and serve hot.
