As you know, tomatoes are the ingredients of Greek cuisine par excellence. In addition, these have numerous benefits, and, from the culinary point of view, it is their great versatility. The tomatoes can be used in both sweet and salty recipes, cooked, raw, whole or processed. However, this time we will show you how to fill them with a Greek idea, fresh and healthy flavors. This recipe is ideal for a heat day or to take as a food, since it is very easy to transport it. On the other hand, if you want to turn this recipe into a hot dish, you can quietly do it and here we tell you how. Don miss this recipe for Greek stuffed tomatoes and learn in recipes how to do gemistá or easy Greek stuffed tomatoes. Lets cook!
| 🚻 3 Diners | 🕘 45m | 🍵 Central | 🤯 Distinct Very Low |
| Ingredients to make Greek stuffed tomatoes: |
| 3 round tomatoes ¼ cup of rice 1 can of the natural tuna ½ onion girl 4 tablespoons of creamy natural yogurt 1 teaspoon of mint 5 drops of lemon juice 6 olives ¼ cucumber |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Greek stuffed tomatoes:
1. To start with the recipe for Greek stuffed tomatoes, first cook the rice in abundant boiling water about 8-12 minutes, according to the indication of the package. Then, cool it by placing a strainer under the tap with cold water, take it to a wide container.
2. Add the natural tuna. We recommend using natural tuna instead of the one in oil to reduce the calories of the plate. Then, reserve your preparation while you continue with the rest of the ingredients.
3. To incorporate the onion, we recommend that the peles, the pikes and locate it in a container that resists cold and heat. Followed, boil water and cover with it the chopped onion. This will cause its strong flavor to reduce and do not fall heavy or repeat.
4. After 5 minutes, it sneaks the boiling water of the onion, rinse it with cold water and cover it again with boiling water. This procedure can be repeated as many times as you want taking into account that, the more times you do it, the softer the onion will remain.
5. Mix the onion with rice and tuna. Add the cucumber in small cubes and the olives darkened in slices.
Trick: If you must eat without salt, be sure to rinse the olives before incorporating them into the filling of your tomatoes.
6. Then wash and cut a slice of the surface of the tomatoes. Dark them with the help of a spoon, pile the filling and wander it in the preparation of rice. You can also chop the lid and add it here, discarding the end.
7. cut a thin layer of the base of the tomatoes to hold, but you must be careful and not make a hole, since if the filling will not leave. Find them to taste (we recommend about 10 minutes in freezer or 20 in refrigerator.)
8. Mix the filling of your Greek tomatoes with 3 of the tablespoons of natural yogurt, reserving one. Find it to taste, we recommend the same time as we indicate for tomatoes. What are these Greek tomatoes looking like?
9. While your tomatoes and the filling cool, prepare the sauce to accompany them. To do this, mix the spoonful of yogurt with the minced or dry fresh mint. Add a few drops of lemon juice and try. Correct with salt, pepper, lemon or mint to taste.
10. When your dish is as cold as you want, fill the tomatoes with the help of a spoon and decore them with the yogurt and mint sauce. To eat! What have these Greek stuffed tomatoes think? Tell us in the comments.
