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Tuna and Pasta Stuffed Tomatoes
Ana Lozz
Practical and economical recipe ideal for a balanced diet. It provides proteins and omega 3, is rich in fiber, calcium, and vitamin C.
Reviewed by
Editorial Team of Kiwilimón
4.8
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5 comentarios
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Ingredients
5
Servings
5 tomatoes, large
2 cans canned tuna
1 can beans, white, drained and rinsed
1/4 cups parsley, fresh Italian, chopped (flat leaf)
2 tablespoons capers, drained
3 tablespoons lime juice
2 teaspoons garlic, finely chopped
1 teaspoon salt
1/4 teaspoons black pepper powder
100 grams short pasta
5 sprigs parsley, fresh Italian (flat leaf), if desired
Preparation
15 mins
0 mins
Low
Cut a very thin slice from the bottom of each tomato to create a base so that it stands on the plate.
Cut a thin slice from the top of each tomato; remove the pulp with the help of a spoon. Chop the pulp and set aside.
Cook the pasta until it is soft on the outside and firm on the inside.
In a deep bowl, mix the chopped tomato pulp, tuna, beans, cooked pasta, chopped parsley, lemon juice, garlic, salt, and pepper.
Place the tuna mixture inside the tomatoes. Decorate with sprigs of parsley and add capers if desired.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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