This recipe for stuffed tomatoes in a pan is feten and very tasty. It is suitable for any time of the year and the stuffing based on tuna, corn and egg gives the tomatoes a lot of flavor and juiciness. Though can be adapted to taste or ingredients that each one has on hand, such as leftover rice, vegetables, couscous, quinoa, sardines or other fish (whether fresh or canned), etc. This is a very versatile recipe. They are ideal for dinner time, accompanied by a green salad and a cold drink.
For this recipe we need a deep and spacious bowl where we will start by mixing the tuna (well drained), with the egg, the cooked corn and almost all the grated mozzarella. We also season to taste with parsley, salt and black pepper (although we can use other herbs and spices).
Cut the upper ends of the tomatoes horizontally and empty them well with the help of a knife and/or a hollowing spoon. Then chop the pulp and reserve it. Fill the tomatoes with the previous mixture.
In the next step, we heat a little oil in a pan and add the chopped tomato pulp. We incorporate the stuffed tomatoes and sprinkle them with the rest of the mozzarella reserved at the beginning. We cover and cook over low heat for 13-15 minutes.
Finally, we serve immediately because the ideal is to serve them immediately, hot, to be able to enjoy the flavor of the tomato and its filling. in all its fullness.
Nordik Bra Forged Aluminum Frying Pan
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Cover photo | straight to the palate
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