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A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

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This Portuguese style tuna stuffed tomatoes recipe (receita de tomates recheados com atum) is very comforting, healthy and light.
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Portuguese Style Tuna Stuffed Tomatoes Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Easy
Servings:
3

This Portuguese style tuna stuffed tomatoes recipe (receita de tomates recheados com atum) is very comforting, healthy and light.

Portuguese Style Tuna Stuffed Tomatoes Recipe

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Posted in: Fish / Seafood
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Ingredients

6 big and ripe tomatoes2 tablespoons of olive oilThe white part of 1 leek, cut into thin slices1 bay leaf3 cans of tuna in olive oil, well-drained3 ounces of sliced ​​black olivesSalt (to taste)White pepper (to taste)Dried oregano leaves (to taste)3 ounces of grated mozzarella cheese3 ounces of grated Parmesan cheese

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Directions

  1. Cut the tops of the tomatoes and save the tops.
  2. Using a knife or spoon, remove the tomato pulp from inside the tomatoes and put the tomatoes aside.
  3. Remove the seeds from the tomato pulp and cut the remaining of the pulp in small cubes and set aside.
  4. Mix the Parmesan and mozzarella cheese in a bowl.
  5. In a skillet, heat the olive oil, leek and bay leaf.
  6. Stir and cook until leek begins to soften.
  7. Add the diced tomatoes and sauté very well.
  8. Once it's well sautéed, add the tuna.
  9. Season with a little salt and pepper.
  10. Mix well, let it heat slightly and remove from the heat.
  11. Add the olive slices, 2/3 of the cheese and remove the bay leaf, mix well and season with some oregano.
  12. Divide the stuffing into the tomatoes, filling them well with a spoon so that the tomatoes are well stuffed.
  13. Place the tomatoes on a baking tray.
  14. On top of the tomatoes, add the remaining cheese.
  15. Finally, sprinkle the tomatoes with oregano leaves and cover them with the lids.
  16. Bake in preheated oven at 190ºC or 375ºF and cook for 35 minutes.
Recipe & Photo Credit: Neuza Costa, saborintenso.com
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