Stuffed Onions
Soft and succulent onion ‘petals’ stuffed with rice and tuna.
Ingredients:
2 large White Onions
2 Large Cans Blue Angel Tuna in Sunflower Oil (drained)
1/2 Red Pepper (chopped)
1 tsp Dry Oregano
500ml Boiling Water
2tbsp Tomato Paste (kunserva)
Salt & Pepper (to taste)
Method:
Peel the onions, cut the top and bottom parts and make a cut from the centre of the onion towards the end. Place them in a saucepan.
Cover in water and bring to a boil.
Lower the flame and simmer for 30 minutes.
Drain, and let them cool off.
Cook the rice 2 minutes less indicated on the packet in plenty of salted water.
Drain and set aside.
Gently fry the shallot in the olive oil until it’s soft, add the oregano and red pepper and continue to cook for another 2 minutes.
Turn off the heat, transfer o a large bowl, then add the tuna and mix well. try to leave some tuna chunks.
Add the cooked rice and give it a mix. Season with salt & pepper.
Open the onions into layers, and carefully place about 2 tablespoons of the rice stuffing onto each layer.
Carefully roll it and place it into a deep baking dish.
Continue with the rest until you finish all the stuffing/layers.
Dissolve the stock cube in 500ml of boiling water, add the tomato paste and stir well.
Pour the stock over the onions. You should cover at least half of the onions.
Cover with aluminium foil and bake in a preheated 200°c oven for 1 hour.
Uncover, and continue cooking for another hour at 180°c.
The onions are ready when they are nicely golden but still moist.
Check on the stock level while cooking, if needed add a little hot water.
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