Vida Recetas Editorial
Stuffed tomato with tuna is a classic of home cooking that never fails: fresh, quick and full of flavor. This recipe, ideal as a starter, appetizer or even a light main course, combines the juiciness of tomato with a creamy mixture of tuna, mayonnaise and chopped onion, perfumed with cilantro or parsley. Its origin lies in Mediterranean cuisine, where stuffed vegetables are protagonists of the table, taking advantage of simple and seasonal ingredients.
The preparation is very simple, perfect for cooking with children or for those looking for a hassle-free option. It also admits multiple variations: you can add hard-boiled egg, corn, olives or even substitute yogurt for mayonnaise for a lighter version. The result is a colorful, nutritious dish that suits any occasion, from a picnic to a formal meal.
The best part is that nothing is wasted: the tomato pulp can be used for sauces or soups. Go ahead and prepare this delight and surprise your guests with a bite full of freshness.
Prep
5 min
Servings
2
Calories
114 kcal
The Rellano tomato can be prepared with or without the skin, if you prefer it without it, remove it before starting the preparation. We will not do it because the skin has a lot of vitamins, for this we will wash the tomato very well.
With the help of a knife, you drill a hole in the base of the tomato and then, with a spoon, remove the pulp so that there is a cavity large and deep enough to fill it with the paste.
Make a paste, to do this, mix the tuna with mayonnaise and coriander and insert it into the tomato cavity.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 5 minutes and the cooking time is 0 minutes.
This recipe is designed for 2 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.
