Andalusian Stuffed Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beefsteak tomato (s)
- 1 bell pepper (s)
- 250 g tuna, in oil
- 1 jar olives filled with paprika.
- salt
- pepper
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon mustard
- parsley
- thyme
- Lemon juice
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Cut the peppers into very fine cubes. Drain the tuna well in a colander and cut the olives in half.
- Let the olive oil get hot in a pan and steam the chopped peppers in it until translucent. Then remove them from the hotplate and let them cool down. Mash the tuna and mix well with the halved olives and paprika in a bowl.
- Mix the oil with the vinegar, mustard, lemon juice, herbs as well as salt, pepper and a pinch of sugar and mix well with the tuna mixture.
- Remove a hood from the tomatoes, hollow out the tomatoes and put the tuna mixture in there. Let the stuffed tomatoes steep in the refrigerator for about an hour.
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