These healthy, stuffed tomatoes are perfect for lunch on a hot summer afternoon. The barley adds a wonderful sweet, nutty flavor.
By Paola Westbeek
Barley and Tuna Stuffed Tomatoes
- Total Time: 25 mins
- Yield: 2 1x
Description
These healthy, stuffed tomatoes are perfect for lunch on a hot summer afternoon. The barley adds a wonderful sweet, nutty flavor.
Ingredients
Scale
- 2 large tomatoes
- 60g uncooked barley
- 1/4 finely chopped red onion
- 1 can of tuna (drained)
- 2 tsps capers
- 1 stalk of celery, chopped
- a small handful of parsley and dille, chopped
- 1 1/2 tbsp mayonnaise
- 1 tsp dijon mustard
- salt and pepper, to taste
Instructions
- Cut the tops off the tomatoes and hollow them out.
- Salt the insides and place the tomatoes upside down on a piece of kitchen paper.
- Bring a large pan of water to the boil, add the barley, lower the heat and cook it for 12 minutes.
- Put the onions, tuna, capers, celery, herbs, mayonnaise, mustard and salt and pepper in a small bowl.
- Drain the barley and rinse briefly with cold water.
- Add the barley to the bowl and toss carefully.
- Taste and adjust the seasoning.
- Fill the tomatoes.
- Serve on a bed of greens and drizzle with good extra virgin olive oil.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side
