6 medium onions
Salt to taste
2 cloves
1 tomato, peeled and seeded, cut into cubes
1 can of tuna in water
2 tablespoons of black olives, pitted and sliced
4 tablespoons of cream cheese
1 tablespoon of olive oil
Black pepper to taste
Fresh parsley leaves, chopped to taste
3 tablespoons of grated Parmesan cheese
6 medium onions
Salt to taste
2 cloves
1 tomato, peeled and seeded, cut into cubes
1 can of tuna in water
2 tablespoons of black olives, pitted and sliced
4 tablespoons of cream cheese
1 tablespoon of olive oil
Black pepper to taste
Fresh parsley leaves, chopped to taste
3 tablespoons of grated Parmesan cheese
Preheat the oven to 200°C
Peel the onions and cook them in water with salt and cloves for 20 minutes with the lid on
Drain and pat dry the onions
Cut a slice off the top of each onion, remove the core with a spoon, leaving about 2 cm of thickness all around
Reserve the core
Place the onions hollow side up on paper towels, let them dry and reserve
Chop the reserved onion core
In one bowl, mix together the chopped onion, tomato, tuna, olives, cream cheese, and olive oil
Season with salt, black pepper, and parsley leaves
Stuff each onion a little above the rim
Arrange the onions in a baking dish, sprinkle with grated Parmesan cheese and bake for 15 minutes
Serve immediately.
