Baked tomatoes with tuna and rice filling
1 medium, finely chopped
2 clove(s), crushed
3 tsp, finely chopped
Cooked brown rice
1 cup(s), (170g)
1 medium, coarsely grated
Canned tuna in springwater, drained
130 g, flaked (Buy 185g can)
Reduced fat feta cheese
75 g, crumbled
8 large, vine-ripened
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Heat oil in a medium non-stick frying pan over medium-high heat. Cook onion, garlic and rosemary, stirring, for 5 minutes or until onion has softened.
- Add rice and zucchini and cook, stirring, for 2 minutes or until rice has heated through. Add tuna and feta to rice mixture and season with salt and pepper.
- Meanwhile, cut a thin slice from the top of each tomato. Set tops aside. Using a teaspoon, hollow out tomatoes. Discard pulp.
- Fill tomato shells with tuna mixture, pressing down firmly with the back of a spoon. Place tomatoes in a small 1.5 litre (6-cup) capacity ovenproof dish (see note). Replace tops and lightly spray with oil. Bake for 20–25 minutes or until tomatoes are just tender but still hold their shape. Serve.