Stuffed tomatoes

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 large tomatoes (about 125 g each)
  • 3 Stem(s) Parsley
  • 1 package (150 g) Cream cheese with herbs from Provence
  • 1 jar(s) (210 ml; separation weight: 150 g) Tuna (in oil)
  • 1 small onion
  • 1-2 Eßl herb vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Salad leaves

Directions

  1. 1

    Wash, clean and halve the tomatoes. Hollow out tomato halves. Finely dice the inside of the tomatoes. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Fold the parsley and tomato interior into the cream cheese, except for a little bit for sprinkling. Fill 4 tomato halves with the cream cheese mixture and garnish with the remaining parsley and tomato pieces.

  2. 2

    Drain the tuna. Peel and finely chop the onion. Chop the tuna and mix it with onions and vinegar. Season with salt and pepper. Fill the remaining tomato halves with it and arrange on salad leaves as desired. Goes well with crackers

Nutrition Facts

KCAL
260 kcal
CARBS
4 g
FATS
20 g
PROTEINS
15 g

Categories & Tags

Appetizer