Spain has had an important high quality canning industry since the 19th century. Preserves allow seasonal products to be available at any time of the year, solve a snack or quick dinner and serve to prepare sophisticated dishes in a simple way.

The high content of vitamins and minerals such as potassium, iron, sodium or magnesium make anchovies and canned bonito a nutritious food source that we can include in our diet.

“Without tradition there is no avant-garde” is one of the sentences often repeated by Juan Antonio Medina, head chef of the Madrid restaurant A’Barra. From Conservas Hoya we want to show you that you can go further and prepare surprising dishes with any type of canned food.

Ingredients

If we love tomatoes for anything, it is because they combine perfectly with a lot of flavors, besides being a rich source of vitamins that brings freshness and antioxidants to our dishes.

On this occasion, we will use the following ingredients:

Medium tomatoes
Rice (100g)
Mayonnaise
Basil
White tuna
Spanish Anchovies
Green bell pepper *Optional
A little ground pepper *Optional

This is how we cook it

1. Cook the wild rice in a pot of boiling water (double the amount of water than rice) with a pinch of salt. After 10 minutes of cooking, reduce the heat intensity and let it cook until the water is completely consumed. Then, cover with a cloth and let it cool.

2. Empty the tomatoes. To do this, cut off the top part of the tomatoes and, with the help of a sharp knife and a spoon, remove the tomato pulp, which will be chopped and set aside.

3. Prepare the mayonnaise. Add a few basil leaves to the mayonnaise and blend well with a blender. In this way we will obtain a basil mayonnaise. Add a pinch of pepper if desired.

4. Drain the bonito and anchovies well and then chop them very finely. If you want the mixture to have bell pepper in it, chop the bell pepper finely so that it can be integrated into the mixture.

5. Mix the rice with the basil mayonnaise, anchovies, bonito and chopped tomato pulp (also optional bell pepper). Put the filling inside the tomatoes.

If you have saved the tops of the tomatoes, you can use them for decoration.