Stuffed Vegetables with Tuna

Stuffed Vegetables with Tuna

I believe that vegetables are so versatile when it comes to cooking, that you can’t just have them boiled or fried, why not try to roast and fill them but with something different, you will end up eating something healthy and delicious and less expensive. This is my version of stuffed vegetables with tuna.

Recipe  for 2 persons!

All you need is:

3 peppers

3 courgettes/zucchini

1 aubergine

2 small cans of tuna

2 cloves of garlic

40g cheddar cheese

Dill

salt

1 tablespoon of Greek yogurt

2 tablespoon of bread crumbs

1 tablespoon of olive oil

For the preparation:

Cut the vegetables lengthwise ( I cut the slices then in half) and put them in boiling pot on a boiling water and let them boil for about 6 minutes. After that drain the vegetables and let them rest on the tray (you will be cooking  them on the oven).

Meanwhile  to prepare the filling take a bowl add the grinded cheese, tuna,dill,yogurt, the chopped garlic, a bit of salt and mix all together. Now take the boiled vegetables and with a teaspoon take their inside out (the softest part) and put it in the bowl when you  had all the filling. Blend  with a blender really well all together until you have a creamy texture. Check for the salt.

Preheat the oven at 180C/350F/gas mark 4. Carefully put the filling inside the vegetables and at the end sprinkle the bread crumbs on the top of every single of them, a sprinkle of olive oil and put everything in the oven to cook.

Ps. to avoid using too much oil, I use the non-stick baking paper but if you want you can brush some oil on the tray to avoid vegetables from sticking.

Cook for about 25-30 minutes until there is a nice crust on the top of them.

I used some Greek feta cheese and olives,tomatoes and basil to decorate.

Please let me know if you decide to give this recipe a go!

 

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5 comments

    1. Thank you, we really enjoyed it! 🙂

      Like

  1. […] many people who are non so keen on vegetables, they would never eat them unless blended on a soup. Vegetables, to my opinion are the most versatile ingredients we have in the kitchen and thus there are so many […]

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  2. […] a bit of salt (not too much), the chives and mix everything really well with a fork. After that fill the eggs with the creamy texture and that’s […]

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  3. […] is just eggplant,cheese, bread crumbs and oil and enjoyed very much cooking this as I prepared the eggplants and he helped me with the cheese and frying them […]

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