Tomates Rellenos (Dairy-Free)

Ingredients

• 4 medium Tomatoes
• 1 can Tuna in water
• 1 cup Cooked rice
• 1/4 medium Onion
• 1/4 cup Celery
• 2 tablespoons Dairy-free mayonnaise
• 1 tablespoon Lemon juice
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Using a sharp knife, cut off the top 1/2 inch of each of the 4 medium tomatoes. Carefully scoop out the inside pulp and seeds from each tomato, leaving the tomato walls intact. You can discard the pulp or save it for another use.
3. 3Open the 1 can of tuna in water and drain it completely. Place the drained tuna in a medium bowl and use a fork to flake it into smaller pieces.
4. 4Add the 1 cup of cooked rice, the flaked tuna, the 1/4 medium onion (finely chopped), and the 1/4 cup of celery (finely chopped) to the bowl with the tuna.
5. 5Add the 2 tablespoons of dairy-free mayonnaise and the 1 tablespoon of lemon juice to the bowl. Stir everything together until it is well combined.
6. 6Season the tuna and rice mixture with the 1/4 teaspoon of salt and the 1/4 teaspoon of black pepper. Mix again to distribute the seasonings evenly.
7. 7Carefully spoon the tuna and rice salad mixture into each of the 4 hollowed-out tomatoes, filling them generously.
8. 8Place the stuffed tomatoes on a baking sheet. Bake in the preheated oven at 375°F (190°C) for 15-20 minutes, or until the tomatoes are softened and the filling is heated through.
9. 9Remove the baked tomatoes from the oven and let them cool slightly for about 5 minutes before serving. Serve chilled or at room temperature.

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