Stuffed Tomatoes with Beans and Tuna
Number of servings : 6 Prep time: 30 minutes Cooking time: none Type of meal : | Main Courses |
Number of servings : 6
Prep time: 30 minutes
Cooking time: none
Type of meal : | Main Courses | Main Courses
Special diet :
8 red tomatoes
4 scallions, sliced
45 ml / 3 tbsp flat parsley, chopped
30 ml / 2 tbsp fresh oregano, chopped
1 can, 398 ml / 14 oz white beans, drained and rinsed
1 can, 198 ml / 7 oz solid light tuna in vegetable oil, drained and flaked
12 pitted black olives, quartered
125 ml / 1/2 cup olive oil
To taste salt and freshly ground pepper
As required sprigs of oregano
Cut a slice off the top of the tomatoes and scoop out the flesh and seeds (keep for another recipe). Salt the inside of the tomatoes and place them upside down on paper towels to drain.
In a bowl, combine the scallions, parsley, oregano, beans, tuna, olives, oil and seasonings.
Stuff the tomatoes with the mixture and garnish with a sprig of oregano or some celery leaves.