Stuffed Tomatoes #4
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
- 10 oz can sweetcorn
- 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
Instructions
- 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.
- Chop the garlic very finely, then beat with the oil, parsley, salt, pepper, paprika and vinegar.
- Mix the sauce with the tuna, sweetcorn and diced tomato. Fill the tomatoes with the mixture and sprinkle with the chopped herbs.
Calories: 117 kcal
Carbohydrates: 21 g
Protein: 8 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 9 mg
Sodium: 70 mg
Potassium: 510 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 1367 IU
Vitamin C: 24 mg
Calcium: 41 mg
Iron: 2 mg