Prep time: 15 minutes | Cook time: 20-25 minutes | Total time: 35-40 minutes
Number of servings: 6 servings
Ingredients:
6 large tomatoes
200g canned tuna, drained
150g white cheese
1 onion, finely chopped
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Breadcrumbs (optional)
Grated cheese (optional)
Olive oil, for cooking
Preparation:
Preheat the oven to 180°C (thermostat 6).
Wash the tomatoes and cut off the tops. Carefully collect them with a teaspoon and set aside the pulp.
In a bowl, mix the drained tuna, ricotta, onion, garlic, parsley and the reserved tomato pulp. Season with salt and pepper to taste.
Fill the hollowed out cherry tomatoes with the tuna and white cheese mixture.
Arrange the stuffed tomatoes in a lightly greased baking dish. If desired, sprinkle with breadcrumbs and grated cheese.
Lightly drizzle the tomatoes with olive oil.
Place in the oven and cook for about 20-25 minutes, or until the tomatoes are tender and slightly golden on the surface.
Serve hot with a green salad for a light and tasty meal.
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