As you well know, tomatoes are the ingredients of Greek cuisine par excellence. In addition, these have numerous benefits, and, from a culinary point of view, it is their great versatility. Tomatoes can be used in both sweet and savory recipes, cooked, raw, whole or processed. However, this time we will show you how to fill them with a Greek idea, fresh and healthy flavors. This recipe is ideal for a hot day or to take as a lunch, since it is very easy to transport it. On the other hand, if you want to turn this recipe into a hot dish, you can easily do it and here we tell you how.
Do not miss this recipe for Greek stuffed tomatoes and learn in this article how to make gemista or easy Greek stuffed tomatoes. Let’s cook!
Ingredients to make Greek Stuffed Tomatoes:
- 3 round tomatoes
- ¼ cup of rice
- 1 can of natural tuna
- ½ small onion
- 4 tablespoons of creamy natural yogurt
- 1 teaspoon mint
- 5 drops of lemon juice
- 6 olives
- ¼ cucumber
How to make Greek Stuffed Tomatoes:
To get started with the Greek Stuffed Tomatoes recipe, first cook the rice in plenty of boiling water for 8-12 minutes, according to the package directions. Next, cool it by placing a colander under the tap with cold water, take it to a large container.
Add the natural tuna. We recommend using natural tuna instead of the one that comes in oil to reduce the calories of the dish. Then, reserve your preparation while you continue with the rest of the ingredients.
To incorporate the onion, we recommend that you peel it, chop it and place it in a container that resists cold and heat. Next, boil water and cover the chopped onion with it. This will reduce its strong flavor and prevent it from being heavy or repeated.
After 5 minutes, strain the boiling water from the onion, rinse it with cold water and cover it again with boiling water. You can repeat this procedure as many times as you want, keeping in mind that the more times you do it, the softer the onion will be.
Mix the onion with the rice and the tuna. Also add the cucumber in small cubes and the sliced pitted olives.
Tip: if you must eat without salt, make sure to rinse the olives before adding them to the stuffing for your tomatoes.
Next, wash and cut a slice from the surface of the tomatoes. Hollow them out with the help of a spoon, chop the filling and pour it into the rice preparation. You can also chop the cap and add it here, discarding the tail.
Cut a thin layer from the base of the tomatoes to support them, but be careful not to make a hole, otherwise the filling will come out. Chill them to taste (we recommend about 10 minutes in the freezer or 20 in the refrigerator.)
Mix the filling of your Greek tomatoes with 3 of the tablespoons of natural yogurt, reserving one. Chill it to taste, we recommend the same time that we indicate for the tomatoes. What do you think of these Greek tomatoes?
While your tomatoes and stuffing cool, prepare the sauce to go with them. To do this, mix the tablespoon of yogurt with the minced fresh mint or dry ground. Add a few drops of lemon juice and taste it. Correct with salt, pepper, lemon or mint to taste.
When your dish is as cold as you like, stuff the tomatoes with the help of a spoon and decorate them with the yogurt and mint sauce. To eat! What do you think of these Greek stuffed tomatoes? Tell us in the comments.
