Two kinds of stuffed tomatoes

Name: Two kinds of stuffed tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 large tomatoes (about 125 g each); 3 Stem(s) Parsley; 125 g Cream cheese with herbs from Provence; 7-10 Tbsp salt, white pepper; 1 tin(s) (185 g) Tuna in oil; 1 small onion; 1-2 TABLESPOONS Vinegar (e.g. herb vinegar); 7-10 Tbsp Salad leaves

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 large tomatoes (about 125 g each)
3 Stem(s) Parsley
125 g Cream cheese with herbs from Provence
7-10 Tbsp salt, white pepper
1 tin(s) (185 g) Tuna in oil
1 small onion
1-2 TABLESPOONS Vinegar (e.g. herb vinegar)
7-10 Tbsp Salad leaves

Directions

1
Wash, clean and halve the tomatoes. Hollow out tomato halves. Chop half tomato inside. Wash parsley, shake dry, pluck and chop finely
2
Mix cream cheese, parsley and tomato interior. Season to taste with salt and pepper. Fill 4 tomato halves with the herb cream cheese mixture
3
Drain the tuna. Peel and finely chop the onion. Tuna fish with the fork finely pull. Mix with onion and vinegar. Season to taste with salt and pepper. Fill 4 tomato halves with it. Arrange tomato halves on salad leaves. Serve with crackers or bread
4
It is best to hollow out the tomatoes with a small spoon or ball cutter. Instead of the cream cheese filling, quark with yoghurt and fresh herbs is also delicious