Stewed Tuna Tomatoes

Ingredients

• 100 g whole grain rice
• Salt
• 185 g tuna in its own juice
• 800 g tomatoes (8 tomatoes)
• 0.5 bunch dill
• 0.5 bunch flat-leaf parsley
• Pepper
• coarsely crushed dried chili peppers
• 75 g cream cheese preparation (0.2% fat)
• 200 ml classic vegetable broth

Instructions

1. 1.

   Bring rice with 225 ml water and 1/2 tsp salt to a boil in a small pot. Cover and simmer on low heat for about 30 minutes until the grains are tender.

2. 2.

   Meanwhile, drain tuna in a sieve.

3. 3.

   Wash tomatoes, cut off stem ends in a wedge shape. Trim the upper third of each tomato.

4. 4.

   Using a teaspoon, scoop out the seeds and pulp from the tomato cavities and tops, set aside. Dice the tomato tops finely.

5. 5.

   Drain the rice and let it cool slightly. Wash herbs and shake dry. Remove leaves or stems and roughly chop.

6. 6.

   Break tuna into flakes with a fork. Mix herbs, tuna and rice; season well with salt, pepper and chili. Stir in cream cheese.

7. 7.

   Fill the hollowed tomatoes with the mixture. In a baking dish pour broth, diced tomato tops, pulp and seeds. Place the filled tomatoes on top and cover the dish with aluminum foil.

8. 8.

   Bake on a rack in a preheated oven at 200 °C (180 °C fan, gas level 3) for 30 minutes, allowing the tomatoes to stew.