Portobello stuffed with tuna

ingredients

• 4 portobello mushrooms
• 1 can of tuna in water
• 1 medium-sized onion
• half a green pepper
• half a red pepper
• olive oil
• salt
• pepper to taste
• parsley
• 100 g of arugula
• 1 tomato sauce

Preparation
Clean the Portobello mushrooms and remove the stem and insides. Place on a baking tray. Sprinkle with salt and drizzle with olive oil. Place in the oven for about 5 minutes. Cut the onions, dice the Portobello peppers and stems and the insides of the mushrooms into small cubes. In a wok, put a drizzle of olive oil and the chopped vegetables. Leave to saute. Season with salt and pepper. Add the canned tuna and mix well. Add the spices and add the chopped parsley. With the vegetable and tuna mixture, stuff the inside of the Portobello mushrooms. Put it back in the oven for about 5 minutes. Serve with arugula and tomato salad.