Summary

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

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Instructions

1. 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).
2. 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.
3. Chop the feta cheese and tuna and mix in a bowl with the pesto. Add corn, tender wheat and the onion mixture.
4. 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.
5. 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.