Stuffed Tomatoes
Spoonsparrow stuffed tomatoes come with protein-rich and filling beans as well as tuna, delivering healthy fiber.
Ingredients
- 8 beefy tomatoes
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt
- Pepper
- 4 Spring Onions
- 200 g tuna fillet
- 200 g white beans (canned)
- basil (for garnish)
Instructions
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1.
Preheat the oven to 180°C (350°F) with both top and bottom heating.
-
2.
Wash the tomatoes and cut off a lid from each. Hollow out the tomatoes and mix 2-3 tbsp of the pulp with 2 tbsp olive oil and the lemon juice. Season with salt and pepper. Cut away the stem area of the tomato lids and dice the flesh into small cubes. Wash, trim, and slice the spring onions into rings. Rinse the tuna, pat dry, and cube it. Drain the beans in a sieve, rinse them, and let them drain well. Combine the tuna, spring onions, and tomato cubes with the beans. Fill the tomatoes and drizzle the tomato dressing over them.
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3.
Place in an oiled baking dish and bake for about 15 minutes.
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4.
Serve the stuffed tomatoes garnished with basil.
