Tomatoes stuffed with tuna

Ingredients for 2 servings:

• 6 tomatoes, for large ones only 4
• 300 g tuna (from the can)
• 1 cup(s) rice
• Parsley, fresh
• pepper
• Worcestershire sauce

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A light recipe with absolutely no added fat. The number of tomatoes used per person depends on their size. They should not be overripe, but firm and bright red. Cook the rice until tender. Preheat oven to 200 degrees Celsius. Wash the tomatoes, cut out the stems in wedges with a small knife, and discard. Then scoop out the flesh with a teaspoon, holding the tomato over a plate to catch the flesh and all the juice. Rinse the tuna, drain, and tear into small pieces. Wash the parsley, shake dry, and finely chop. Mix both in a small bowl and season lightly with pepper. Add a few spoonfuls of the cooked rice and spread the remaining rice on the bottom of a baking dish. Mix in the flesh and tomato juice and drizzle with Worcestershire sauce. It’s important that there’s enough liquid in the dish so the rice doesn’t burn. Fill the hollowed-out tomatoes with the fish and rice mixture and place them in the casserole dish on top of the rice. Place the dish uncovered in the oven and bake until the tomatoes are tender (20 to 30 minutes).