07 July 2014

Recipe || Spicy Stuffed Tomatoes

Bulk cooking lunches for my little rascal yesterday, I realised at about 3pm I hadn't ate anything sufficient all day. (So, so unlike me) Being the scavenger that I am I started using leftovers from the meals I had already cooked and came up with this snack/lunch, it was pretty damn good. 

As the whole chillies are cooked in the sauce, opposed to slicing them up (was far to hungry to do any more chopping) this approach added a lovely warmth to the dish, without the spice being overpowering. The paprika adds a gorgeous depth of smokiness, and the avocado is much welcomed, as it freshens up the dish and is creamy and cooling on the palette. 

So let's crack on you little starvers! 






Spicy Stuffed Tomatoes

Ingredients

1 Small tin of tuna.
Quarter of a sliced red onion
2 large tomatoes 
Half an avocado
2 small green chillies
Smoked paprika 
3 cloves of garlic (crushed)
Aioli (or grated cheese for topping)
Tomato purée
Tinned tomatoes (just a splash)
Cooked Wholegrain Rice (around 30g)
Handful of mixed herb salad
Half a lemon (just the juice)
Olive oil
1 Radish
Salt & Pepper
Dried Basil

Method
1) Slice the top, like a lid of the tomatoes and scoop out inside. Add inside of tomatoes to a frying pan with some olive oil and onions,and gently fry. Pop the whole tomatoes, lid off on a baking dish and in the oven for around 10-15 minutes on a medium heat, just so they soften a little. 

2) To the frying pan, add a tablespoon of smoked paprika, two green chillies (whole) and crushed garlic. Add the tomato puree, teaspoon of dried basil, a quarter of a tin of tinned tomatoes and then the tin of tuna. 
Season with salt and pepper and then leave to simmer on low. I used leftover parboiled rice and added this in after 10 minutes. I then cooked for a further 5 minutes, just so all the flavours could be aquatinted. (On a low heat).

3) Scoop out half an avocado and mash with some seasoning and a squeeze of lemon juice and smear across a plate. Popping a handful of herb salad over the avocado. Slice the radish and plate up.

4) Take the tomatoes out and leave to stand for 2 minutes. Take the whole chillies out the tuna mixture and put to one side, then spoon the filling into the tomatoes, carrying on till they are all filled up to the top. Place the tomatoes on the salad and avocado. 

5) Add a dollop of aioli or cheese, what ever takes your fancy and then pop the green chillies on top and some fresh parsley or chives and sprinkle a little paprika on the plate.



A really quick and easy meal,using Ingredients and leftovers that I think most people have knocking about in their kitchen.

Do you think you will try? 





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