Tuna & Onion Stuffed Tomatoes (Ripieno)

Ripieno means stuffing in Italian. Hollow out the tomatoes and stuff with tuna and onions and put in the oven - so simple but very trendy.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Makes 5 Prep: 10 min Cook: 10 min

Ingredients

Tomatoes (medium) 5
Onion 1/4
Tinned tuna (in sunflower oil) 1 (60g)
Basil leaves 5
Breadcrumbs 1-1.5 tbsp
Salt & pepper as required
Olive oil 1 tbsp

Method

1
Slice the tops off the tomatoes and hollow out the inside using a spoon. Keep both parts aside. Be careful not to pierce through the sides of the tomatoes.
2
Finely chop the hollowed out part and the onion and add the tuna, breadcrumbs, olive oil and ripped basil. Mix well.
3
Season liberally with salt & pepper and mix well. Fill into the tomatoes. Try to get some basil leaves on top for good presentation.
4
Put the tomato lids on top and place in a preheated oven 180C for 10 minutes.
5
Garnish with whole basil leaves before serving.

Tips & Note

Choose slightly softer riper tomatoes otherwise hollowing out and roasting hard young tomatoes will be a bit difficult.

Tuna & Onion Stuffed Tomatoes (Ripieno)

Ripieno means stuffing in Italian. Hollow out the tomatoes and stuff with tuna and onions and put in the oven - so simple but very trendy.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Makes 5

Prep: 10 min

Cook: 10 min

Ingredients

Tomatoes (medium) 5
Onion 1/4
Tinned tuna (in sunflower oil) 1 (60g)
Basil leaves 5
Breadcrumbs 1-1.5 tbsp
Salt & pepper as required
Olive oil 1 tbsp

Tuna & Onion Stuffed Tomatoes (Ripieno)

Recipe ID :2069 Posted on 26 SEP 2016

Makes 5

Prep 10min
Cook 10min
views 805
printed 3

saved 1

Ripieno means stuffing in Italian. Hollow out the tomatoes and stuff with tuna and onions and put in the oven - so simple but very trendy.

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Ingredients

Print Ingredients Email Ingredients
5
1/4
1 (60g)
5
1-1.5 tbsp
as required
1 tbsp

Method

Prep
10min
Cook
10min
1
Slice the tops off the tomatoes and hollow out the inside using a spoon. Keep both parts aside. Be careful not to pierce through the sides of the tomatoes.
2
Finely chop the hollowed out part and the onion and add the tuna, breadcrumbs, olive oil and ripped basil. Mix well.
3
Season liberally with salt & pepper and mix well. Fill into the tomatoes. Try to get some basil leaves on top for good presentation.
4
Put the tomato lids on top and place in a preheated oven 180C for 10 minutes.
5
Garnish with whole basil leaves before serving.

Tips & Note

Choose slightly softer riper tomatoes otherwise hollowing out and roasting hard young tomatoes will be a bit difficult.

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