This recipe for stuffed tomatoes in a pan is feten and very tasty. It is suitable for any time of the year, and the tuna, corn and egg-based filling gives the tomatoes a lot of flavor and juiciness. Again adaptable to the taste or ingredients each one has on hand, eg leftover rice, vegetables, couscous, quinoa, sardines or other fish (fresh or canned), etc. This is a versatile recipe. They are ideal for dinner with a green salad and a cold drink.
For this recipe we need a deep and wide bowl We’ll start by mixing it with tuna (well-drained), eggs, cooked corn, and just about any shredded mozzarella. We also season with parsley, salt and pepper (but we can also use other herbs and spices).
Cut the top ends of the tomatoes horizontally and drain well with a knife and/or hollow spoon. Then chop the pulp and save it. Fill the tomatoes with the previous mixture.
In the next step, we heat some oil in a pan and add the chopped tomato puree. We add the stuffed tomatoes and sprinkle with the rest of the mozzarella we reserved at the beginning. We cover and Cook on low heat for 13-15 minutes.
Finally, we serve it right away because ideally, it is served immediately, hot, so that you can enjoy the flavor and filling of the tomato. in all its fullness.
Nordic Bra Forged Aluminum Pan
RRP 19.96 € in El Corte Inglés
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Joseph Fearn is an entertainment and television aficionado who writes for The Fashion Vibes. With a keen eye for what’s hot in the world of TV, Joseph keeps his readers informed about the latest trends and must-see shows.
