Stuffed Tomatoes `Thuna`
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 beefsteak tomato (s)
- 1 onion (s)
- 1 clove garlic
- 0.5 can ½ corn
- 120 g wheat (tender wheat, e.. Ebly)
- Salt water
- 120 g feta cheese
- 2 tablespoon pesto rosso
- 2 tablespoon olive oil
- salt and pepper
- 4 teaspoons crème fraîche, possibly
- Fat for the shape
- 1 can tuna
Print Recipe
Pin Recipe Instructions
- Cook the tender wheat in salted water according to the instructions on the packet. Wash the tomatoes, cut off a lid and remove the seeds. Remove the pulp and set aside (still needed).
- Peel the garlic and onion, cut into small pieces and sauté in a little olive oil. Chop the tomato flesh you just removed and add.
- Chop the feta cheese and tuna and mix in a bowl with the pesto. Add corn, tender wheat and the onion mixture.
- Pepper and salt the hollowed out tomatoes from the inside, place in a greased baking dish and fill with the wheat and tuna mixture. Spread the rest of the filling in the baking dish. Cook in a hot oven at 200 ° C for approx. 15-20 minutes.
- Tip: When the cooking time is over, spread a few dots of crème fraîche on the tomatoes. This filling also tastes good in zucchini or eggplant.
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