Cebollas Rellenas

Go to Image Stuffed Onions
  • 12 medium onions
  • ¼ of cooked white tuna
  • ¼ of fried tomato
  • 1 medium can of pitted green olives
  • Rosé wine
  • Olive oil
  • Salt
  • Ground black pepper

Hollow out the onions with a potato hollower, reserving the first "bite" to use as a lid.

The rest of the onions are put in a pot to fry with plenty of olive oil.

Mix the cooked tuna with the fried tomato and finely chopped olives.

Stuff the onions with this mixture and cover them with the "morsels" that we had previously set aside.

Place the onions in the pan with the sautéed onions together, so that they do not fall over and become empty.

Add the bottle of rosé wine. Add salt. Ground black pepper and leave them on the hob for about 3 hours on a very, very, very, very low heat so that they cook slowly.

Ready to enjoy!