Cherry & Dennis Helper Habitat

Italian Tuna and Rice Stuffed Tomatoes

意式吞拿魚釀番茄焗飯

Italian Tuna and Rice Stuffed Tomatoes: Whole tomatoes are filled with tuna, rice and herbs, then baked until tender while still holding their shape.

Total time: 55 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Whole tomatoes are filled with tuna, rice and herbs, then baked until tender while still holding their shape.

01

Ingredients

All ingredients

4 piece tomato
250 g canned tuna
180 g rice
40 g breadcrumbs
15 g parsley
2 piece garlic
2 tbsp olive oil
1 tsp salt
1 tsp Black pepper
360 ml water

Italian Tuna and Rice Stuffed Tomatoes: 4 piece tomato, 250 g canned tuna, 180 g rice, 40 g breadcrumbs, 15 g parsley, 2 piece garlic, 2 tbsp olive oil, 1 tsp salt, 1 tsp Black pepper, 360 ml water

02

Tools

knife
cutting board
pot
colander
mixing bowl
tablespoon
baking dish
oven
oven mitts
serving plate

Italian Tuna and Rice Stuffed Tomatoes: knife, cutting board, pot, colander, mixing bowl, tablespoon, baking dish, oven, oven mitts, serving plate

03

Steps

Italian Tuna and Rice Stuffed Tomatoes — Cook the rice: Rinse the rice and cook it with the water until tender and separate.

Step 1

Cook the rice

Rinse the rice and cook it with the water until tender and separate.

Italian Tuna and Rice Stuffed Tomatoes — Cool the rice: Spread the cooked rice and cool for 10 minutes.

Step 2

Cool the rice

Spread the cooked rice and cool for 10 minutes.

Italian Tuna and Rice Stuffed Tomatoes — Cut the tomato lids: Wash the tomatoes and cut a neat thin lid from each top.

Step 3

Cut the tomato lids

Wash the tomatoes and cut a neat thin lid from each top.

Italian Tuna and Rice Stuffed Tomatoes — Hollow the tomatoes: Scoop out seeds and pulp, leaving walls about 1 cm thick.

Step 4

Hollow the tomatoes

Scoop out seeds and pulp, leaving walls about 1 cm thick.

Italian Tuna and Rice Stuffed Tomatoes — Drain the tomato shells: Salt the cavities lightly and drain upside down for 10 minutes.

Step 5

Drain the tomato shells

Salt the cavities lightly and drain upside down for 10 minutes.

Italian Tuna and Rice Stuffed Tomatoes — Drain and flake the tuna: Drain the tuna thoroughly and flake it into coarse pieces.

Step 6

Drain and flake the tuna

Drain the tuna thoroughly and flake it into coarse pieces.

Italian Tuna and Rice Stuffed Tomatoes — Prepare parsley and garlic: Finely chop the parsley and garlic.

Step 7

Prepare parsley and garlic

Finely chop the parsley and garlic.

Italian Tuna and Rice Stuffed Tomatoes — Mix the filling: Fold rice, tuna, breadcrumbs, parsley, garlic, half the oil and pepper together.

Step 8

Mix the filling

Fold rice, tuna, breadcrumbs, parsley, garlic, half the oil and pepper together.

Italian Tuna and Rice Stuffed Tomatoes — Fill the tomatoes: Spoon the filling loosely into each tomato without compacting it.

Step 9

Fill the tomatoes

Spoon the filling loosely into each tomato without compacting it.

Italian Tuna and Rice Stuffed Tomatoes — Replace lids and oil: Replace the tomato lids, arrange in the dish and drizzle with remaining oil.

Step 10

Replace lids and oil

Replace the tomato lids, arrange in the dish and drizzle with remaining oil.

Italian Tuna and Rice Stuffed Tomatoes — Bake the stuffed tomatoes: Bake at 190°C for 25 minutes until tender but intact.

Step 11

Bake the stuffed tomatoes

Bake at 190°C for 25 minutes until tender but intact.

Italian Tuna and Rice Stuffed Tomatoes — Rest and serve: Rest for 5 minutes and serve one intact tomato per person.

Step 12

Rest and serve

Rest for 5 minutes and serve one intact tomato per person.

Common mistakes

Tomato walls cut too thin collapse, while tightly packed filling becomes dry and heavy.

Tips

Salt the tomato cavities lightly and drain them upside down to reduce excess liquid.