Cooking Instructions
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Step 1
Wash the
Tomatoes (3)
, cut off the top, about 1 inch, using a spoon, scoop out the internal seeds, season with salt and place upside down on some kitchen towel. Let it seat for 30 min so that the tomatoes can release some of their water.
Step 2
In a bowl, stir in
Canned Tuna (1/2 cup)
,
Capers (1 tsp)
,
Parmesan Cheese (1 Tbsp)
,
Prosciutto (2 oz)
, cooked
Brown Rice (2 Tbsp)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
and
Fresh Parsley (1 Tbsp)
.
Step 3
Preheat oven to 400 degrees F (200 degrees C).
Step 4
Fill up the tomatoes with the rice mixture, sprinkle the top with
Parmesan Cheese (1 Tbsp)
. Place the tomato hat on top, drizzle
Extra-Virgin Olive Oil (1 Tbsp)
and bake for 20 to 30 minutes or until the top starts to get crispy.
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