Tomatoes stuffed with tuna and spinach

ingredients

• 6 large tomatoes
• 1 small onion
• 300 g canned tuna, natural or in olive oil
• 1 tablespoon olive oil
• 1 tablespoon chopped coriander
• 200 g of spinach
• Salt and pepper to taste

Preparation

Wash the tomato and cut off the top. Scoop out the seeds and pulp with a spoon. Cut the onion. Put the onion, spinach, tuna and tomato pulp in a non-stick pan, season to taste. Let it become saute. Fill the tomato with the mixture, put on the "lid" and put it in the oven until it turns golden. Served with green salad.