Vida Recetas Editorial
Stuffed tomatoes are a classic of Mediterranean cuisine that never goes out of style. This version with rice and tuna is perfect for a light lunch, a fresh dinner, or even to take to work. The combination of simple and affordable ingredients makes it an ideal option to use up leftover rice and add a creative touch to your meals.
Originating from Spanish tradition and widespread throughout Latin America, stuffed tomatoes allow endless variations: with meat, vegetables, quinoa, or, as in this case, tuna. Its colorful presentation and balanced flavor make it appealing to both children and adults.
The tomato provides freshness and juiciness, while rice and tuna offer satiety and protein. Corn adds a sweet and crunchy touch, and olives give a salty contrast. Moreover, avocado at the base not only decorates but also adds creaminess and healthy fats.
In short, an easy, quick, and nutritious dish that proves that eating well doesn't have to be complicated.
Prep
25 min
Servings
4
Mix the cooked rice with the corn and the drained tuna. Season with salt and pepper and 1 tablespoon of olive oil.
Hollow out the tomatoes and reserve the meat that we remove from it.
Season the inside with celery salt and fill with the rice mixture.
Peel the avocados and cut them into thin slices.
Arrange the avocados at the base of the plates and the stuffed tomatoes on top of it.
Place an olive on top of each tomato and show off with a rich and recycled plate.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 25 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
