Rio Mare Tuna with Hot Chilli Pepper from Calabria 2 x 80g cans
Tomatoes 8
Vialone nano rice 200g
Grated Pecorino cheese 40g
Garlic 1 clove
Parsley A handful
Basil fresco A small bunch
Menta A few leaves
Oregano to taste
Extra virgin olive oil 40g
Salt to taste
Pepper to taste
Process
1. Wash the tomatoes, slice off the tops and reserve. Scoop out the flesh, season with salt and invert the hollowed-out tomatoes to drain .
2. Pre-heat the oven to 200°C. Cook the rice in a large pot of boiling water until ‘al dente’ and drain
3. Sauté the halved garlic clove in a frying pan with the olive oil. Add the coarsely chopped flesh of the tomatoes and cook for a few minutes.
4. Chop all the fresh herbs, add to the cooked tomatoes and season with salt. Add the oregano, the drained tuna and rice and mix well.
5. Fill the tomatoes with the mixture, add the grated Pecorino cheese and top with the reserved lids. Dress with a drizzle of oil and cook in a hot oven for about 15 minutes.
