Tomatoes stuffed with tuna and buckwheat

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Wonderful tomatoes stuffed with light and tasty tone, and healthy buckwheat, that will win you over. A key recipe in many diet groups as it combines everything we want. Convenience, taste, low fat, healthy diet and eat it big and small

Materials

  • 12 medium tomatoes
  • 2 pieces of yellowfly from Alonissos or Kavala
  • 1 cup buckwheat
  • 2 tablespoons garlic puree
  • 2 carrots grated on a grater
  • 2-3 fresh onions, finely chopped
  • 2 dried onions, finely chopped
  • Or a bunch of chopped dill
  • Flesh of tomatoes grated on a grater
  • A little sugar
  • Olive oil
  • Salt Pepper

Directions

  1. We empty our tomatoes, and season them with salt and pepper
  2. We empty our tomatoes in a pan. Grate the flesh on a grater.
  3. Saute our onions in a saucepan, then add the carrot, buckwheat and finally the tuna. Add 2/3 of the amount of tomato flesh (the rest will be thrown on top) and add our herbs. Bring to the boil for 10 minutes.
  4. In a bowl, mix the remaining tomato flesh with olive oil, salt and pepper and oregano.
  5. Fill our tomatoes, and pour our sauce on top.
  6. Bake for about an hour at 180The  .

The wonderful vegetables used for the recipe are from the company Καραντινός Α.Ε.

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