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Pomodori ripieni
– 6 big tomatoes
– tuna
– 2 eggs
– origan
– persil
How to prepare:
Cut the upper part of tge tomato and keep it on a side. Remove the interior part of the tomatoes with a spoon.
On a side, put the tuna in a mixer with persil. Put it in a cup, add the eggs and move well. If you want it lighter, add some boiled white rice to the IMPASTO
Now fill the tomatoes with the mix you’ve made and cover them with their upper side. If you’re lazy, you can eat them now, but to make them better, put them in the oven with origan and 2 spoons of oil for 15 minutes.
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