Oh yes: today’s recipe is a smart a delicious solution for healthy lunch!
Thanks to this fresh and velvety tuna cream, no one could resist and honestly there’s no reason to do it!
Com’on let’s learn how to make it in a couple of minutes 😉
MAKES 4 STUFFED TOMATOES
READY IN 7-8 ‘
5 oz fresh robiola cheese
3,5 oz f canned tuna
1 tablespoon parsley
Salt to taste
Pepper to taste
4 tomatoes (ripe)
oil to taste
pepper to taste
STEP 1: MAKE THE TUNA FILLING
Place into the bixer bowlr: robiola, tuna, parsley, salt and pepper.
Blend just a few minutes to get a velvety cream.
STEP 2: EMPTY THE TOMATOES
Wash the tomatoes taking care not to remove the stalk (it’s a very nice decoration). Place them on the cutting board and carefully make a cut about 1 cm under the stalk in order to cut off a sort of “hat”.
Empty the rest of the tomatoes using a knife and a spoon. Make sure to remove all the seeds and dry inside with kitchen paper..
STEP 3: STUFF THE TOMATOES
If you want a whirl effect: place the tuna filling prepared in step 1 into a pastry bag and squeeze it inside the tomatoes. Alternatively, you can do the same using a spoon.
Close the tomatoes with the “hats”, drizzle with oil and sprinkle with pepper.
A PIECE OF ADVICE: Do you thik the filling it’s too much for you? Don’t worry, I have a solution: place diced toast on the bottom of the tomatoes and then add half a dose of tuna cream (so they will be even lighter but always irresistible ;-))
#getBready & enjoy your meal