Ada Boni suggests to core the carrots leaving them whole, I found it more practical to cut them in half lengthwise and scoop out the middle. Do not throw away the heart of the carrots: use it in salads, to make a vegetable broth or add it to the soup. No waste in the kitchen!

Preheat oven to 170°C.

In a small bowl combine the breadcrumb soaked in water and squeezed well, the drained tuna, mustard and a chopped sprig of parsley. Mash all the ingredients with a fork and mix thoroughly.

Spoon the filling into the carrots and arrange in an ovenproof dish.

Mix the tomato puree with the water, a few tablespoons of olive oil and a pinch of salt.

Pour the tomato sauce into the baking dish all around the carrots and drizzle with good extra virgin olive oil.

Put in the oven for about 50 minutes, until the carrots are soft and the tomato sauce thick and tasty.

Serve the stuffed carrots as a main dish along with a bowl of steamed white rice or fresh bread to mop up the tomato sauce. If you have hungry diners these are an excellent side dish to a grilled steak or even boiled meat.