25 ml (1 cup) Spekko Long Grain Parboiled Rice
6 Large tomatoes
30 ml (2 tbsp) Oil
4 Spring onions, chopped
1 Clove of garlic, chopped
1 x 170 g Can tuna, drained
30 ml (2 tbsp) Fresh coriander
Salt and freshly ground black pepper to taste
45 ml (3 tbsp) Dried breadcrumbs
1. Cook Spekko Rice according to the instructions on the pack. Drain and set aside. Preheat oven to 180 °C.
2. Cut the top off each tomato and scoop seeds out with a teaspoon, without tearing the tomato. Place cut-side down on paper towel to drain.
3. Heat oil in frying pan and fry spring onions and garlic for a few minutes. Add rice, tuna and coriander and mix through. Season to taste.
4. Spoon rice stuffing into tomatoes, sprinkle with breadcrumbs and bake for 15-20 minutes or until tomatoes are cooked. Serve with a salad.