Tuna Stuffed Tomatoes (Tomates Rellenos de Atún)

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Tomatoes hollowed out and filled with tuna, boiled egg, onion and rice bound with mayonnaise. No cooking beyond softening the onion, and it takes twelve minutes. Serves six.

Prep Time10

Cook Time2

Total Time12

Course: Side Dish

Cuisine: Colombian

Keyword: tuna stuffed tomatoes

Servings:

Calories: 159kcal

Author: Angela Giraldo

Ingredients

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

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.

Notes

Keep the tomato walls intact. Scoop with a small spoon and stop when you can see the wall thinning: a tomato with a hole in the side spills its filling across the plate. Firm tomatoes hold up far better than very ripe ones. Do not throw away the pulp. It is the base of a sauce, or it can go into the filling itself if you drain it first, which some households do. Left as it is, it will make the mayonnaise watery, which is why the recipe leaves it out. Drain the tuna properly for the same reason. A tin holds a surprising amount of oil or brine, and any of it left in loosens the mayonnaise until the filling will not hold its shape. Assemble close to serving. Filled tomatoes weep after an hour or two and the rice softens.

Nutrition