It's a very cheap and eye-catching dish. You can ask your children to help you swipe cut ingredients from a chopping board and assort into different bowls. The most interesting task for them will be filling the tomatoes (you may use an ice cream scoop for this purpose).
- 1 (5 ounce) tin solid light tuna, packed in oil
- 1/2 cup cooked rice (basmati or jasmine)
- 6 black olives, drained, sliced and coarsely chopped
- 1 small tomato, cut into 1/2-inch cubes
- 1/2 teaspoon white wine vinegar
- 1 teaspoon minced garlic
- 1 tablespoon fresh thyme, chopped fine
- 4 lemon wedges
- 4 large tomatoes (beefsteak varieties work well)
- Salt and pepper to taste
1. Preheat oven to 400 degrees. Coat a square baking dish with non-stick cooking spray and set aside for a while.
2. Combine tuna, rice, minced garlic, chopped tomatoes, all but one teaspoon of the olives, vinegar and thyme in medium bowl. Add salt and pepper to taste.
3. Slice top off 4 large tomatoes and scoop out the flesh and seeds. Fill them with rice and tuna mixture. Put tomatoes in baking dish.
4. Bake stuffed tomatoes in oven for 12-15 minutes. When ready, garnish them with chopped olives and a squeeze of fresh lemon juice.