Stuffed vegetables (2)
Instructions
Boil the peeled onions in salted water for 15 minutes; remove the tomatoes and remove the inner pulp both vegetables.
Heat the oven to 200 degrees.
Puree the pulp removed with olives, a sprig of parsley, the tuna, salt and a clove of garlic, add to the mixture the toasted breadcrumbs in oil and half the Parmesan.
Fill the tomatoes with the mixture and the onions, put them in a baking dish with the remaining oil and cook in the oven for 25 minutes.
Let cool and cover.
The vegetables are kept for 24 hours.
Ingredients and dosing for 4 persons
- 12 small onions
- 12 tomatoes
- 80 g of breadcrumbs
- 4 tablespoons of olive oil
- 120 g of tuna in olive oil
- 30 g of pitted olives
- 40 g of grated parmesan cheese
- 150 g of mayonnaise
- 2 tablespoons of pesto
- Parsley
- 1 clove of garlic
- Salt