Tomates Rellenos con Atun y Arroz "Stuffed Tomatoes with Tuna and Rice"
I came up with this nice Tomates Rellenos con Atun y Arroz dish the other night when I had a few leftovers to get rid of! You see lots of stuffed tomato recipes in Spain, I guess this is my version! With a little creativity, you can also come up with some great combinations! Like I said, I just threw a few things together with the intention of making a quick simple dinner. The result was really tasty, and I thought I would share it here! This dish makes a nice appetizer or light meal. Give my version of Tomates Rellenos con Atun y Arroz a try and let me know what you think!  
Serves: 4Preparation time: about 40 minutes INGREDIENTS 4 large tomatoes 2/3 cup rice (round Mediterranean rice if possible) 1-1/2 cup fish stock 1/2 onion finely chopped 3/4 lb fresh tuna or can of tuna 2 cloves garlic 3 TB fresh flat-leaf parsley finely chopped 1 heaping ts of sweet paprika 1 TB dry white wine salt and pepper to taste 3 TB olive oil DIRECTIONS I had some leftover fresh tuna, so I decided to use it here. If you don't have fresh tuna on hand, a can of tuna should be fine. If using the fresh tuna, season the fish and heat about 1/2 TB of olive oil over medium-high heat. Add the fish and cook on both sides for about 3-4 minutes each or until done. Remove the fish and reserve the pan and oil. Heat the fish stock and add the rice. Add the paprika. Cook the rice over medium heat for about 15-20 minutes until the rice is cooked. Add more water if necessary to properly cook the rice. Preheat the oven to 375ºF In the small pan, heat the remaining olive oil over medium-high heat. Add the onion and garlic and cook until the onion is soft. While the onion cooks, cut off the tops of the tomatoes and scoop out the flesh inside. Reserve the tomato "shells" and finely chop the tomato flesh. Add the tomato flesh to the pan with onions. Add the parsley and wine. Cook together over medium heat for about 5 minutes. Now add the cooked rice and tuna (chopped into small pieces if fresh). Cook everything for another 2-3 minutes. Season with salt and pepper to your taste. Fill each tomato with the mixture. You can top with a little cheese if you like. I topped mine with a little fresh Bechamel sauce. To make this, melt 1-1/2 TB of butter and add about 2 TB of flour. Mix together the flour and butter and cook over medium heat for 3-4 minutes. Now add about 1/4 cup milk. Mix well and cook until the sauce thickens. Spoon over the tomatoes. Bake the tomatoes for about 15 minutes and then serve and enjoy!   Return from Tomates Rellenos con Atun Recipe to Home Page
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