How to make tomatoes stuffed with tuna and courgettes sautéed in a pan, with a sprinkling of parsley and sliced almonds.
Ingredients for 4 people
- 8 red tomatoes
- 2 courgettes
- 2 cloves of garlic
- 250 g of tuna in oil
- 4 spoons of almonds
- 1/2 red chilli pepper
- parsley
- extra virgin olive oil
- salt and pepper
Preparation of tomatoes stuffed with tuna and zucchini
Wash the tomatoes, cut the upper cap and tick the bottom to make them stand straight.
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Dig the tomatoes with a teaspoon, being careful not to puncture them.
Lightly salt them inside and turn them upside down on kitchen paper to drain them.
Wash the courgettes, tick them and cut them into cubes, then sauté them in a pan with oil, poached garlic and crumbled red pepper.
Cook for about 3 minutes and add the crumbled tuna with your hands, flavor everything and sprinkle with a spoonful of hot water, then add the chopped parsley.
Fill the emptied tomatoes with the prepared mixture and sprinkle them with the sliced almonds.
Put them in a hot oven at 190 ° C for 5 minutes.
Remove from the oven the stuffed tomatoes and serve them hot.
