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Serves: 4

By twirlywhirly

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Ingredients

  • 1 tbsp fresh thyme chopped finely

  • 1/2 tsp white wine vinegar

  • 1 small tomato cut into 1/2-inch cubes

  • 4 large tomatoes beefsteak varieties work well

  • 1 tsp garlic minced

  • 4 lemon wedges

  • 6 medium black olives drained, sliced and coarsely chopped

  • 110g rice cooked. Jasmine or basmati

  • 1 tin tuna (in oil)

Method

  1. Preheat oven to 200C/Gas Mark 6.
  2. Coat a square baking dish with non-stick cooking spray, and set aside.
  3. In medium sized bowl, combine tuna, rice, all but one teaspoon of the olives, chopped tomatoes, minced garlic, vinegar and thyme. Add salt and pepper to taste.
  4. Slice the top off 4 large tomatoes and scoop out the flesh and seeds.
  5. Fill to top with tuna and rice mixture. Place tomatoes in baking dish.
  6. Bake stuffed tomatoes in oven for 12-15 minutes or until filling is hot.
  7. Remove, garnish with chopped olives and a squeeze of fresh lemon juice.

Handy Hint

Make it easier for the kids to help by letting them use an ice cream scoop to fill the tomatoes.

These mini salads are as eye-catching as they are delicious. Easy enough for kids to help make, they would make a perfect lunch for the whole family.

Additional Information

  • Egg Free

  • Dairy Free

  • Starter

  • Main Course

  • Low fat

  • Rice

  • Kids can help

  • tomato

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