Ingredients for Baked Tuna Filled Tomatoes
- 8 medium tomatoes
- 4 ounces cream cheese
- 1 tablespoon lemon zest, 2 tablespoons lemon juice
- 1 (5 ounce) can tuna, drained
- green onions (not specified in recipe)
- 2 tablespoons chopped fresh mint
- 1 cup chopped tomato pulp (reserved from tomatoes)
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How to Make Baked Tuna Filled Tomatoes
- Preheat oven to 180°C (350°F).
- Slice off the tops of 8 medium tomatoes (about 1 inch thick).
- Set aside the tomato tops.
- Gently scoop out the insides of the tomatoes, reserving the pulp.
- Roughly chop the reserved tomato pulp.
- Lightly grease an oven-safe ceramic or glass dish.
- In a medium bowl, combine 4 ounces cream cheese, 1 tablespoon lemon zest, and 2 tablespoons lemon juice. Mix until well combined.
- Stir in half of the chopped tomato pulp (about 1 cup), 1 (5 ounce) can tuna (drained), 1/4 cup finely chopped red onion, and 2 tablespoons chopped fresh mint.
- Spoon the tuna mixture into the tomato shells.
- Replace the tomato tops.
- Season generously with salt and pepper.
- Bake for 30-35 minutes, or until the tomatoes are tender but still hold their shape. Do not overbake!
- Let cool slightly before serving warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
14g
Fat
20g
Carbs
2g
