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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
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Tuna & Onion Stuffed Tomatoes (Ripieno)

Recipe ID :2069 Posted on 26 SEP 2016
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Makes 5

Prep 10min
Cook 10min
views 10,566
printed 18

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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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Tobuchan
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Tobuchan
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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.

Category

Italy Easy Peasy Healthy Hors D'Oeuvres Oven Baked Quick Starters Root Vegetables Tomato Tuna Christmas Dinner Everyday Home Alone Light Bites Lunch Spring Summer

Related basil breadcrumbs olive oil onion たまねぎ オニオン ツナ トマト リピエーノ
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