Tomatoes hollowed out and filled with tuna, boiled egg, onion and rice bound with mayonnaise. Almost no cooking, twelve minutes, and it serves six.
Leave the walls intact
The whole dish depends on a tomato that can hold something. Cut the top off, then work a small spoon around the inside and take out the pulp and the seeds.
Stop before the wall gets thin. A tomato scooped out to the skin splits the moment it is filled and spills its contents across the plate.
Firm tomatoes are much easier to work with than very ripe ones, and they hold their shape on the table.
The pulp is not waste
Six tomatoes' worth of pulp is a decent quantity and the recipe simply discards it, which is a shame.
It makes a sauce, cooked down with onion and garlic. It can also go back into the filling, as long as it is drained first, which is what some households do. Undrained it thins the mayonnaise until the filling will not hold together, and that is presumably why the recipe leaves it out entirely.
Drain the tuna properly
A 170 gram tin holds a surprising amount of oil or brine, and every drop of it loosens the mayonnaise.
Press it against the lid and let it drain for a moment. Then flake it with a fork rather than mashing it, so the filling keeps some texture against the rice and the egg.
Fill them close to serving
Salted, dressed filling inside a hollow tomato draws water out of the tomato walls, and within an hour or two there is liquid in the bottom of the dish and the rice has gone soft.
The filling itself keeps perfectly well in the fridge. Prepare it ahead, hollow the tomatoes ahead, and put the two together when the meal is going out.
More things with tuna
- Deviled eggs with tuna — no mayonnaise at all.
- Tuna salad — the same tin, a bigger bowl.
- Rice salad — with tuna and corn.
- Russian salad — the other mayonnaise one.
Tuna Stuffed Tomatoes FAQ
Do not throw it away. It is the base of a sauce, or it can go into the filling if you drain it well first. Left undrained it makes the mayonnaise watery, which is why the recipe leaves it out.
Firm ones, and round rather than plum. A very ripe tomato collapses as soon as you scoop it out and cannot hold a filling.
Scoop with a small spoon and stop as soon as you can see the wall thinning. What you want is a shell with the sides intact, not a tomato hollowed out to the skin.
Not by much. Filled tomatoes weep after an hour or two and the rice softens against the wet filling. Make the filling ahead if you like and fill them close to serving.
Ten tablespoons of cooked rice bulk it out and soak up the mayonnaise, which turns a tin of tuna into a filling for six tomatoes. It is also a good use for rice left over from lunch.
The list asks for two boiled eggs, so they are already cooked when the recipe starts. The two minutes of cooking time on the card is the onion.
📖 Recipe
Tuna Stuffed Tomatoes (Tomates Rellenos de Atún)
Imprimir Pin ComentarIngredients
- 6 tomatoes
- 1 can tuna (170 g, drained)
- 1 onion (finely chopped)
- 2 boiled eggs (chopped small)
- 10 tablespoons cooked white rice
- 3 to 4 tablespoons mayonnaise
- Salt and pepper (to taste)
Notas
Instructions
- Wash the tomatoes well, dry them, and cut the top off each one with a knife.
- With a small spoon, scoop out the inside of each tomato, the pulp and the seeds, leaving a shell with the walls intact.
- Chop the onion finely and cook it in a little oil until it turns translucent.
- In a bowl, put the onion, the rice, the tuna with its liquid drained off, the boiled egg chopped small, the mayonnaise, salt and pepper.
- Stir with a fork until everything is combined, then fill the tomatoes with a spoon.
- Serve immediately.
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