Cantabrian Style Stuffed Tomatoes (Tomates Rellenos a la Cántabra)
Tomates Rellenos a la Cántabra, or Cantabrian Style Stuffed Tomatoes, is a traditional dish from the Cantabrian region of Spain. This recipe features ripe tomatoes stuffed with a flavorful mixture of tuna, eggs, and spices, creating a delicious and satisfying dish.
Ingredients
- 4 large ripe tomatoes
- 1 can (5 oz) tuna, drained
- 2 hard-boiled eggs, chopped
- 1/4 cup green olives, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Cut the tops off the tomatoes and scoop out the pulp and seeds. Sprinkle the insides with salt and place them upside down on a paper towel to drain.
- In a bowl, mix the tuna, chopped eggs, olives, olive oil, vinegar, paprika, salt, and pepper.
- Stuff the tomatoes with the tuna mixture and place them in a baking dish.
- Bake in a preheated oven at 350°F for 25 minutes, or until the tomatoes are tender.
- Serve the stuffed tomatoes warm as a delicious main course.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 220 per serving
- Protein
- 15g
- Carbohydrates
- 10g
- Fat
- 14g
Supplies
Baking dish Knife Cutting board Bowl Spoon
Tools
Oven
Serving suggestions
Serve the Tomates Rellenos a la Cántabra with a side of crusty bread and a fresh green salad for a complete meal.
Tips & tricks
For a twist, you can add a sprinkle of grated cheese on top of the stuffed tomatoes before baking for a cheesy finish.
Cost
$10