12 medium tomatoes
4 tablespoons of black or wild rice
100g canned tuna (preferably light), drained
1 tablespoon chopped parsley
1 tablespoon fresh oregano (or marjoram)
150g canned shrimp, drained
1 small cucumber
5 leaves of lettuce
1 cup natural yogurt
Lime juice and zest from 1/2 lime
Salt
Pepper
12 medium tomatoes
4 tablespoons of black or wild rice
100g canned tuna (preferably light), drained
1 tablespoon chopped parsley
1 tablespoon fresh oregano (or marjoram)
150g canned shrimp, drained
1 small cucumber
5 leaves of lettuce
1 cup natural yogurt
Lime juice and zest from 1/2 lime
Salt
Pepper
Cut the tops off the tomatoes and remove the seeds with a spoon
Sprinkle salt inside the tomatoes and place them on a plate with the opening facing down to drain excess liquid
Cook the rice in boiling salted water, strain, rinse under cold running water, and transfer to a baking dish
Add the tuna, parsley, oregano, and lime juice
Season with salt and pepper, mix well, and reserve
On the side, finely chop the cucumber and mix with shrimp, yogurt, lime zest, and lettuce
Adjust seasoning and mix well
Stuff 6 tomatoes with the rice mixture and the other 6 with the cucumber and shrimp mixture
