Broiled Tomatoes Stuffed with Tuna

A nice start to a meal, or as a light meal!

Login or register to add this recipe to your favorites Printer-friendly version
"Share
Image of Broiled Tomatoes Stuffed with Tuna

Created By: StarKist

2.77778
Average: 2.8 (9 votes)
Your rating: None
Read Reviews/ Write a Review

Prep Time:

10 minutes

Cook Time:

15 minutes

Servings:

12
 

Nutritional Information

1 pouch (6.4 oz) or 2 pouches (2.6 oz) StarKist® Chunk Light Tuna in Water

Recipe

Ingredients

  • 1 pouch (6.4 oz) or 2 pouches (2.6 oz) or 2 cans (5 oz.) StarKist® Chunk Light or Albacore Tuna in Water
  • 6 ripe beefsteak tomatoes
  • 1 – 2 Tbsp. butter or margarine
  • 1 tsp fresh minced garlic
  • ½ medium onion, chopped
  • 5 oz. Crimini mushrooms, cleaned and trimmed, chopped finely
  • 3 cups French or sourdough breadcrumbs, fresh, coarsely chopped
  • 1 cup shredded part skim Mozzarella cheese
  • 1 – 2 Tbsp. olive oil

Directions

  1. Preheat oven to 450°F.
  2. Halve each tomato; use a fork to break up the cut surface of each half, pressing down to make a shallow well.  Arrange on a baking dish.
  3. In a medium skillet, heat butter over low heat; add garlic and cook for 1 minute.  Add onion and cook until softened.  Add mushrooms and cook for another 2 minutes until just soft.
  4. In a large bowl, combine tuna, garlic, onion and mushrooms, breadcrumbs and cheese. 
  5. Fill each tomato with a generous ½ cup filling.  Drizzle olive oil over filled tomato halves. Bake for 10 – 12 minutes until heated through.  Place under broiler just until tops are lightly browned and crisp.

Tips

To make fresh breadcrumbs, process ½ pound French bread in food processor bowl fitted with metal blade. Freeze remaining breadcrumbs for later use.