Stuffed tomatoes 'Tuna'

Ingredients for 2 servings:

• 4 beefsteak tomatoes
• 1 onion(s)
• 1 clove(s) garlic
• ½ can corn
• 120 g wheat (soft wheat, e.g. Ebly)
• salt water
• 120 g feta cheese
• 2 tbsp red pesto
• 2 tbsp olive oil
• salt and pepper
• 4 tsp crème fraîche, if desired
• Fat for the mold
• 1 can of tuna

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with tender wheat

Cook the soft wheat in salted water according to the package instructions. Wash the tomatoes, cut off one end, and remove the seeds. Scoop out the flesh and set aside (you’ll need it later). Peel and finely chop the garlic and onion, and sauté in a little olive oil. Finely chop the tomato flesh you just removed and add it to the pan. Tear apart the feta cheese and tuna and mix it with the pesto in a bowl. Add the corn, soft wheat, and the onion mixture. Season the hollowed-out tomatoes with salt and pepper, place them in a greased baking dish, and fill them with the wheat and tuna mixture. Spread the remaining filling in the baking dish. Bake in a hot oven at 200°C for approx. 15-20 minutes. Tip: At the end of the cooking time, spread a few dollops of crème fraîche over the tomatoes. This filling also tastes good in zucchini or eggplant.