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🍽️ Tomatoes Stuffed with Tuna and Capers

239 kcal · 30 min · 4 servings

Ingredients

• 8 tomatoes
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• powdered sugar (for dusting)
• 150 g tuna can (in its own juice)
• 1 tbsp capers
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top heat.
2. 2. Wash the tomatoes thoroughly.
3. 3. Cut the tomatoes horizontally in half.
4. 4. Carefully scoop out the flesh from the tomato halves.
5. 5. Place the empty tomato halves on a baking sheet lined with baking paper.
6. 6. Drizzle the tomatoes with three tablespoons of olive oil.
7. 7. Season the tomatoes with salt and pepper.
8. 8. Lightly dust the tomatoes with powdered sugar.
9. 9. Bake the tomatoes in the oven for about 15 minutes.
10. 10. Remove the tomatoes when the skin is slightly wrinkled.
11. 11. Drain the can of tuna.
12. 12. Mix the tuna with the capers.
13. 13. Add the remaining olive oil to the tuna mixture.
14. 14. Take half of the scooped-out tomato flesh and add it to the mixture.
15. 15. Finely chop the parsley and add it to the mixture.
16. 16. Finally season the filling with salt and pepper.
17. 17. Fill the prepared tomato halves with the tuna mixture.
18. 18. Serve the stuffed tomatoes.
19. 19. Serve garlic baguette on the side if desired.

Nutrition per serving

• kcal: 239
• Protein: 10 g · Fett/Fat: 19 g · Carbs: 8 g