The heat is here, in a few days the summer will come and for this reason I bring you some great tomatoes stuffed with salad . Me in my usual line, preparing very easy recipes, with inexpensive ingredients that you can find around the corner. I couldn’t resist making them, because with the heat I always want fresh things that are cooked in a jiffy.
Stuffing vegetables is a very common gastronomic resource, peppers, aubergines, zucchini … and tomatoes, which are a vegetable, you can also fill them and enjoy their great flavor. They drive me crazy, there is not a day that on my table there is not something prepared with this magnificent food full of properties and benefits for the body. Stuffed tomatoes are a good alternative for the summer, it can be a meal for the country or the beach, prepare them for a dinner with friends by the pool or if you have a special occasion such as a birthday. You can do them with the little ones who love to see how they are emptied and how the camouflages eat them without saying a peep.
And now to the kitchen to get involved with this simple dish !!!
Salad stuffed tomatoes: step by step
4 medium tomatoes
3 medium potatoes
2 cans of tuna in oil
100 g of canned peas
The juice of 1/2 lemon
4 tablespoons of mayonnaise
Put water to heat in a pot with a pinch of salt, peel and cut the potatoes and carrot into small cubes, put them in the casserole and cook them for about 15 minutes until they are soft. In the same water you can cook the egg for 10 minutes.
While you have to empty the tomatoes. Cut the top, as if you were making a lid and with the help of a spoon remove the pulp from the inside. When they are clean, you put them upside down on an absorbent paper so that they release any liquid that may remain.
Drain the potatoes and carrots and cool them under the cold water tap. You put them in a bowl, add the well drained tuna, the chopped boiled egg, the peas and four tablespoons of mayonnaise . You stir until everything is well integrated.
Add the juice of half a lemon and stir again. And finally you fill the tomatoes with this mixture.
My tips and tricks
The tomatoes have to be just right, red without being soggy and try to make them all the same size, not too big and round.
Tomatoes do not allow freezing, so they will only last you in the refrigerator for two days.
You can tune the recipe by putting belly, avocado, crab sticks …
The mayonnaise can be put out of the pot.
Do not throw away the pulp of the tomatoes, you can use it to cook other dishes.
And ready. Don’t tell me you don’t feel like trying these fresh and tasty tomatoes stuffed with salad.
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