Spanish Stuffed Onions
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These onions are stuffed with tuna and red pepper and a secret ingredient! Feel free to change up the tuna for something else if you don't fancy it, follow a vegan diet or would enjoy a meat option.

I think they'd work so well with finely chopped mushroom. This is a great little tapas dish, it feels really warming and would do wonders if you're feeling a little under the weather with a cold.


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Spanish Stuffed Onions

Dairy Free, Gluten Free & Refined Sugar Free stuff onions with tuna.

Makes: 4 Onions

Prep time:

Cook time:

Ingredients:
  • 4 medium sized onions
  • 2 small tins of tuna
  • 1 tin of red bell peppers
  • 1 hard boiled egg
  • tomato pesto or sauce
  • 1 glass of white wine
  • Salt and pepper to season
  • 1 clove of garlic
  • olive oil
  • Instructions:
    1. In a bowl flake the tuna, add the finely chopped red pepper and chopped hard boiled egg with two large tablespoons of tomato pesto. Mix well.
    2. Pre-heat oven to 140’c
    3. Peel and hollow out the onions, cut a little top off each onion before you hollow it out- ideally you want them to be thin enough to hold their shape well with the mixture inside but not too thick.
    4. Fill each onion with the tuna mixture and place the onion lid on top.
    5. In a deep pan add a good amount of olive oil and heat on a medium temperature. Pop the onions into the pan and spoon over oil to brown them slightly.
    6. Once browned place the onions into a casserole dish.
    7. For the sauce, chop the onion you have left over from hollowing the three onions out. Pop into the olive oil in the saucepan you have just used, add a glass of white wine and bring to the boil.
    8. Stir in 5 or 6 tbsp of tomato pesto, season with salt and pepper. Pour the sauce over the onions in the casserole dish.
    9. Cook in the oven for 90 minutes.
    10. Spanish Stuffed Onions