Tomatoes stuffed with rice and tuna

Tomatoes stuffed with rice and tuna

How about an easy and fresh recipe? Tomatoes stuffed with riceAlthough their origin is Greek, they are widely consumed in Latin America. This time the filling is accompanied also tuna, olives and capers.

They are simple to prepare, as well as inexpensive, and are excellent as a starter. It can also be served as a main dish or as an accompaniment to other dishes.

Ingredients:

  • 4 medium tomatoes.
  • 200 gr. long rice.
  • 2 cans of tuna in oil.
  • 12 pitted green olives.
  • 2 teaspoons of capers.
  • 8 tablespoons of mayonnaise.
  • Salt and pepper.
  • Powdered cheese to decorate.

Preparation of the tomatoes stuffed with tuna and rice:

We wash the tomatoes under the tap and with a very sharp knife, we cut their upper part. Then we empty them with a spoon, removing all the filling and leaving only the walls of the tomatoes. We will keep the pulp and seeds that we have removed for later.

Meanwhile, we boil the rice in a saucepan with a pinch of salt. When it's ready, we turn off the fire, drain the water and we wait for it to cool.

Season the inside of the tomatoes to taste. We place them face down on a plate for about 10 minutes so that they finish loosen excess fluid.

When the rice has cooled, we transfer it to a bowl and add the tuna drained with oil. Chop the capers, slice the olives and add them to the previous container. Mix, add the tablespoons of mayonnaise and we mix again until everything is well integrated. We taste the filling and season them to taste.

We place the tomatoes face up on a tray and we fill them very well, pressing with the spoon. The filling should stick out a bit, making a mountain. We place the caps of the tomatoes on the filling and decorate them with powdered cheese on top.

We can also decorate them with a mattress of lettuce leaves underneath, chopped parsley, strips of bell pepper or olives.


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