Food Art: Spring Stuffed Tomatoes

Tomatoes are one of my favorite vegetables. They have many health benefits, are delicious and perfect to prepare in different sauces, to grill, or to eat fresh with pasta, meat, soups, salads, or sandwiches. Moreover, I find different ways to enjoy their unique taste during the warm seasons, so I prepare  Spring Stuffed Tomatoes because is a light and fresh recipe, and it taste the best.

Ingredients:
-six tomatoes
- two cans of tuna
-half cup of rice
-two spoons of mayonnaise
-green olives
-yellow corn
-carrots
-salt
-black pepper

For decoration:
-radish
-celery
-red peppers
-mint leaves

Preparation:
1) In a pot on the stove, boil two cups of water with a pinch of salt and some olive oil, and cook the rice until all the the water is absorbed.

2) Open the cans of tuna and drain their water.

3) Cut the celery and the red pepper in Julianne.

4)With a knife, make a hole in the tomatoes and take away their seeds and their juice helping yourself with a small spoon. Spread the tomatoes with some salt.

5)In a large bowl, mix the tuna, the cooked rice, some chopped olives, the corn, some black pepper and the mayonnaise.

6) With the mixed ingredients, stuff the tomatoes and place them on a plate.

7) Decorate the tomatoes with celery, radish,carrots and mint leaves.

8) Place the stuffed tomatoes in the refrigerator at least one hour prior to serve. The tomatoes are perfect to be served with a green salad. Enjoy!