Tuna and Rice Stuffed Tomatoes

Stuffed tomatoes are a popular summer starter in the Río de la Plata. This tuna, rice and egg filling is creamy, fresh and affordable.

Recipe details

• Prep time: 20 min
• Cook time: 0 min
• Total time: 20 min
• Yield: 8 halves
• Difficulty: Easy
• Estimated cost per serving: $0.85

Ingredients

• 4 medium firm tomatoes
• 1 can (5 oz/142 g) tuna, drained
• 1 cup cold cooked rice
• 1 hard-boiled egg, chopped
• 3 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 2 tablespoons chopped parsley
• Salt and black pepper
• Lettuce, for serving

Step-by-step instructions

1. Halve the tomatoes and scoop out the seeds and pulp with a spoon.
2. Lightly salt the inside and drain cut-side down for 10 minutes; pat dry.
3. Combine the tuna, rice, egg, mayonnaise, lemon, parsley and black pepper.
4. Spoon the filling into the tomatoes without packing tightly.
5. Serve over lettuce or refrigerate for up to 4 hours.

Tips and variations

• Choose firm tomatoes so they hold their shape.
• Keep both filling and tomatoes chilled until serving.