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
- Halve the tomatoes and scoop out the seeds and pulp with a spoon.
- Lightly salt the inside and drain cut-side down for 10 minutes; pat dry.
- Combine the tuna, rice, egg, mayonnaise, lemon, parsley and black pepper.
- Spoon the filling into the tomatoes without packing tightly.
- 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.
Leer esta receta en español: Tomates Rellenos de Atún y Arroz
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