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Baked Tomatoes Stuffed with Tuna and Rice

Baked Tomatoes Stuffed with Tuna and Rice

Prep Time 10 minutes Cook Time 15 minutes

These mini salads are as eye-catching as they are delicious. Easy enough for kids to help make, they would make a perfect lunch for the whole family. Using a fragrant rice, adds a delicate flavor boost.

What you'll need

  • 1 (5 ounce) can solid light tuna, packed in oil
  • 1/2 cup cooked fragrant rice, such as jasmine or basmati
  • 6 medium-size black olives, drained, sliced and coarsely chopped
  • 1 small tomato, cut into 1/2-inch cubes
  • 1 teaspoon minced garlic
  • 1/2 teaspoon white wine vinegar
  • 1 tablespoon fresh thyme, chopped fine
  • Salt and pepper to taste
  • 4 large tomatoes (beefsteak varieties work well)
  • 4 lemon wedges

How to make it

  1. Preheat oven to 400 degrees F. Coat a square baking dish with non-stick cooking spray; set aside.
  2. In medium bowl, combine tuna, rice, all but one teaspoon of the olives, chopped tomatoes, minced garlic, vinegar and thyme. Add salt and pepper to taste.
  3. Slice top off 4 large tomatoes and scoop out the flesh and seeds. Fill to top with tuna and rice mixture. Place tomatoes in baking dish.
  4. Bake stuffed tomatoes in oven for 12-15 minutes or until filling is hot. Remove, garnish with chopped olives and a squeeze of fresh lemon juice.

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