Despite the widespread taste for cooking and good eating, more and more recipes are being sought that solve meals and, above all, dinners in an easy and fast way. For all those who feel identified with this premise, here is a suggestion: stuffed tomatoes in skillet.
Now that we are in tomato season, this recipe is feten and very tasty. However, it is suitable for any time of the year. The filling based on tuna, corn and egg It brings a lot of flavor and juiciness to these tomatoes, which are equally enjoyed in autumn, winter or spring.
The filling can be adapted to taste or to the ingredients that everyone has on hand. Try filling them with leftover rice, vegetables, couscous, quinoa, sardines or other fish (fresh or canned), etc. The versatility of this recipe is huge, the limit is in your imagination.
In a deep and wide bowl, mix the tuna, well drained, with the egg, the cooked corn and almost all the grated mozzarella. Season to taste with parsley, salt and black pepper, although we can use other herbs and spices.
Cut the top ends of the tomatoes, horizontally, and we empty well with the help of a knife and/or a draining spoon. Chop the pulp and reserve it. Fill the tomatoes with the previous mixture.
Heat a little oil in a pan and add the chopped tomato pulp. Add the stuffed tomatoes and sprinkle them with the rest of the reserved mozzarella. We cover and cook, over low heat, for 13-15 minutes. We serve immediately.
BRA Efficient – 28 cm frying pan, cast aluminum with Teflon Platinum Plus non-stick, suitable for all types of stoves including induction, PFOA free
With what to accompany the stuffed tomatoes in a pan
The stuffed tomatoes in skillet They are ideal for dinner time, accompanied by a green salad and a cold drink. The ideal is to serve them immediately, hot, to enjoy the flavor of the tomato and its filling in all its fullness.
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