Stuffed Tomatoes with Rice and Tuna

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Stuffed Tomatoes with Rice and Tuna
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
459
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie459 cal.(22 %)
Protein18 g(18 %)
Fat26 g(22 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.8 μg(9 %)
Vitamin E4.5 mg(38 %)
Vitamin K10 μg(17 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.7 mg(73 %)
Vitamin B₆0.3 mg(21 %)
Folate52 μg(17 %)
Pantothenic acid1 mg(17 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C17 mg(18 %)
Potassium488 mg(12 %)
Calcium145 mg(15 %)
Magnesium81 mg(27 %)
Iron2.8 mg(19 %)
Iodine28 μg(14 %)
Zinc1.9 mg(24 %)
Saturated fatty acids5.7 g
Uric acid118 mg
Cholesterol33 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
4 Tomatoes
2 Tbsps olive oil
50 grams Pine nuts
175 grams cooked Rice
2 Tbsps Basil pesto (in a jar)
1 sm can Tuna (plain)
8 black Olives
25 grams freshly grated Parmesan
salt
freshly ground peppers
finely chopped Basil (for garnish)
How healthy are the main ingredients?
TunaPine nutsParmesanolive oilTomatoOlive

Preparation steps

1.

Slice the tops off the tomatoes. Carefully hollow the tomatoes out with a spoon. Invert onto a paper towel to drain. 

2.

Toast the pine nuts in a dry skillet until golden and fragrant. Remove and set aside.

3.

Drain and flake the tuna.

4.

Halve the olives and remove pits.

5.

In a bowl, stir the rice with the pine nuts, pesto, tuna and olives. Season with salt and pepper to taste. Fill the tomatoes with the rice mixture and brush the outsides with oil. Sprinkle the Parmesan over top. Place in a greased baking dish and bake in a 200°C (approximately 390°F) oven for 15 minutes.

6.

Serve garnished with basil.

7.

If desired, serve with a fresh salad and baguette.