Two kinds of stuffed tomatoes

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 large tomatoes (about 125 g each)
  • 3 Stem(s) Parsley
  • 125 g Cream cheese with herbs from Provence
  • 7-10 Tbsp salt, white pepper
  • 1 tin(s) (185 g) Tuna in oil
  • 1 small onion
  • 1-2 TABLESPOONS Vinegar (e.g. herb vinegar)
  • 7-10 Tbsp Salad leaves

Directions

  1. 1

    Wash, clean and halve the tomatoes. Hollow out tomato halves. Chop half tomato inside. Wash parsley, shake dry, pluck and chop finely

  2. 2

    Mix cream cheese, parsley and tomato interior. Season to taste with salt and pepper. Fill 4 tomato halves with the herb cream cheese mixture

  3. 3

    Drain the tuna. Peel and finely chop the onion. Tuna fish with the fork finely pull. Mix with onion and vinegar. Season to taste with salt and pepper. Fill 4 tomato halves with it. Arrange tomato halves on salad leaves. Serve with crackers or bread

  4. 4

    It is best to hollow out the tomatoes with a small spoon or ball cutter. Instead of the cream cheese filling, quark with yoghurt and fresh herbs is also delicious

Nutrition Facts

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

Categories & Tags

Appetizerinexpensive