Stuffed tomatoes with fish
4 servings
25 minutes
Stuffed tomatoes with fish are a delicate and aromatic dish that harmoniously combines the sea notes of tuna, the freshness of tomatoes, and the spiciness of herbs. This recipe resembles traditional Mediterranean appetizers that use simple yet flavorful ingredients. Oven-baked tomatoes become soft and sweet, while their juicy flesh mixed with rice, tuna, and vegetables turns into a rich filling. The slight acidity of the tomato sauce adds balance to the dish, while a fresh salad and parsley complete the composition. This dish can serve as a light appetizer or main course for dinner. It looks beautiful on the table and delights not only with its taste but also with its appetizing appearance, creating a sense of home comfort and culinary mastery.
1
Boil the rice until cooked. Let it cool. Mash the fish with a fork, combine with the rice, and mix.
- Rice: 2 tablespoons
- Canned tuna in oil: 1 jar
2
Cut off the top of the tomatoes (one third), scoop out the flesh with a spoon to make a cup. Chop the flesh. Mince the parsley.
- Tomatoes: 4 pieces
- Parsley: 1 bunch
3
Peel the onion and garlic. Finely chop the celery, onion, and garlic. Combine with tomato flesh, tomato puree, sugar, add water, mix, simmer for 15 minutes, season with salt and pepper. Remove from heat.
- Onion: 1 piece
- Garlic: 3 cloves
- Celery stalk: 2 stems
- Tomato puree: 1 teaspoon
- Sugar: 1 teaspoon
- Water: 0.5 glass
- Spices: to taste
4
Fill the tomatoes with the fish mixture and pour the cooked sauce over them. Place the tomatoes on a baking tray and grill for 12 minutes or bake in an oven preheated to 200 degrees for 10 minutes.
- Canned tuna in oil: 1 jar
5
Place the prepared tomatoes on a plate decorated with lettuce leaves. Sprinkle with chopped parsley.
- Green salad: 1 bunch
- Parsley: 1 bunch