Qurator's: Hive Top Chef! | Tomatoes | Stuffed tomato rings and a v...

Greetings dear friends, welcome to my blog. Today I am once again joining the weekly contest Qurator's: Hive Top Chef! | Tomatoes. After being away for several days due to work and a broken phone, I’m glad to be back. I missed out on a few recipes, but I’m back now to share my recipe featuring tomatoes, this week’s ingredient. The truth is, I don’t eat this vegetable very often. A couple of months ago, I stopped eating it because my uric acid levels had gone up, so I also cut out red meat. I use tomatoes in salads and Bolognese sauce, and I love pairing them with onions when I eat tuna.

This time, even though I’m using tuna, I made something different. I usually mix diced tomatoes and onions with the flaked tuna, but this time I made tomato rings stuffed with tuna. I also had a little of this mixture left over, so I used it to make mini burgers.

I made a mixture with eggs, tuna, and spices, which served as the filling for the tomato rings that I pan-fried with a little olive oil. I wanted to eat burgers too, so I made some omelets with the egg-tuna mixture to use as the buns. I added lettuce and tomato—what a nutritious and tasty burger! Here’s the step-by-step guide; I hope you like it.

Ingredients

- 200 g tomatoes

- 25 g iceberg lettuce

- 2 eggs

- 100 g canned tuna

- 1/2 onion (45 g)

- 1 teaspoon paprika

- dried oregano

- 1 1 teaspoon white vinegar

- 5 tablespoon extra virgin olive oil

- Salt to taste

Preparation

1.- Wash the lettuce, tear it into pieces with your hands, and soak it in water with a teaspoon of white vinegar for about 15 minutes. After that time, rinse it with water to remove the vinegar. Set aside.

2.- Peel the onion, wash it, and dice it into small pieces.

3.- Add a tablespoon of olive oil to a skillet and sauté the onions with salt to taste.

4.-. Add the sautéed onion to the tuna, then add the eggs, spices (paprika and oregano), and salt to taste. Mix well.

5.-. Wash the tomato, slice it, and carefully remove the core to form rings. Set aside the slices that aren’t perfectly round for the mini burger, but remove the seeds from them. Heat the olive oil in a skillet and add the tomato rings.

6.-. Using a teaspoon, carefully spoon the mixture of tuna, eggs, and onion into the center of each tomato ring. It’s okay if some of the egg mixture spills out the sides; just gently wipe it away. Flip them over to brown the other side, then place them on paper towels. Repeat the process until all the tomato rings are done.

7.-. Using the remaining mixture of tuna, eggs, and onion, make a couple of tortillas, shaping them as round as possible. To do this, pour a tablespoon of olive oil (one per tortilla) into the pan to cook each one. Once they’re ready, place the lettuce and tomato slices between the tortillas, and your mini burger is ready.