Today we will see together how to prepare a delicious, inviting and quick dish with tomatoes, rice and tuna. My intent today is to show you how even tomatoes, simple vegetables, can be filled with taste and turn into delicious dishes. Single and complete dish from a nutritional point of view, stuffed tomatoes are an excellent culinary stratagem to let even the little ones eat vegetables who may not particularly like them.
Video of the Recipe
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Identity Card of the Recipe
- 146 KCal Calories per serving
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Ingrediants
- 600 g (6 ripe) of coppery tomatoes
- About 30 g of breadcrumbs
- 2 tablespoons of extra virgin olive oil
- 1 sprig of parsley
- 1 teaspoon of oregano
- Q.b. of pepper
- Q.b. of salt
- 30 g of grated Parmesan cheese
- 100 g of mozzarella
- 80 g of tuna in drained oil
- 100 g of rice
- 1 teaspoon of mustard
Materials Needed
- 1 pointed knife
- 1 digger or 1 tsp
- 1 cutting board for food
- 1 pot for cooking rice
- 1 glass dish for baking
- 1 bowl to prepare the dough
- 1 wooden spoon for mixing and 1 in steel
- 1 serving dish for serving
Preparation
- First, cook the rice in boiling water, previously salted.
The Council OK
Considering that the cooking of the tomatoes will be completed in the oven, it is advisable to keep the rice rather al dente, to prevent it from becoming too soft a mush after cooking inside the stuffed tomato.- In the meantime, peel the tomatoes, preferably ripe but firm: wash them in running water, remove the cap (and keep it aside for decoration), then empty them with the help of a knife and a digger. Cut the pulp into small pieces.
- Arrange the tomatoes without pulp on the glass dish, season with salt and pepper and sprinkle with a tablespoon of extra virgin olive oil.
- When the rice is ready (al dente), drain it and place it in a small bowl. At this point, with the help of a wooden spoon, mix the chopped tomatoes, diced mozzarella, drained tuna, a spoonful of breadcrumbs and a little grated Parmesan cheese. Complete with finely chopped parsley and oregano.
- At this point, stuff each tomato with a teaspoon of mustard and fill with the rice and tuna mixture. Cover with the cap kept aside and finish with a handful of breadcrumbs. Bake at 180 ° C and bake for about 20 minutes.
Ok advice
To speed up cooking times, it is advisable to cook the stuffed tomatoes in the microwave (combined micro + grill function) for about 7-8 minutes.- Serve the stuffed tomatoes warm or cold, according to your taste.
Alice's comment - PersonalCooker
Tomatoes stuffed with rice and tuna are an excellent complete dish, light and balanced in terms of calories: in addition to being healthy, the dish is extremely tasty and for this reason it is an excellent culinary trick to make even the little ones appreciate vegetables. they don't particularly like them.Nutritional values and Health Comment on the recipe
Tomatoes stuffed with rice and tuna could be considered a compromise between a side dish and a first course. From a caloric point of view, a 200g portion is very close to that of a small plate of dry pasta or risotto, BUT with a totally different nutritional distribution. It is advisable to use the tomatoes stuffed with rice and tuna as if they were a single dish, increasing the weight up to 300g, but NOT to substitute them as a side dish to avoid the risk of exceeding the energy intake of the meal.
