Stuffed Tomatoes #4 recipe
information
185 calories per serving
If preferred, the tuna can be replaced with cooked chicken, beef, or pickled tongue and -2 tablespoons cream may be added to the mixture.
ingredients
4 medium tomatoes
1 (283 g (10 oz) can sweetcorn
1 (99 g (3 1/2 oz) can tuna
1 small clove garlic
1 tablespoon chopped parsley
salt and freshly milled white pepper
1/2 teaspoon paprika
1 tablespoon wine vinegar
1 tablespoon mixed herbs to garnish
1 (283 g (10 oz) can sweetcorn
1 (99 g (3 1/2 oz) can tuna
1 small clove garlic
1 tablespoon chopped parsley
salt and freshly milled white pepper
1/2 teaspoon paprika
1 tablespoon wine vinegar
1 tablespoon mixed herbs to garnish
method
1. Wash the tomatoes, wipe dry and cut a small lid from the top of each. Carefully remove the centres with a small pointed spoon. Throw away the seeds but dice the flesh. Drain the sweetcorn. Drain and flake the tuna, reserving 1 tablespoon of the oil.
2. Chop the garlic very finely, then beat with the oil, parsley, salt, pepper, paprika and vinegar.
3. Mix the sauce with the tuna, sweetcorn and diced tomato. Fill the tomatoes with the mixture and sprinkle with the chopped herbs.
2. Chop the garlic very finely, then beat with the oil, parsley, salt, pepper, paprika and vinegar.
3. Mix the sauce with the tuna, sweetcorn and diced tomato. Fill the tomatoes with the mixture and sprinkle with the chopped herbs.
serving amount
serves 4
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