Glamming Up Tuna: Stuffed Tomatoes with Mozzarella and Tuna

We tried this recipe last night and I'm happy to report it was flavorful and delicious! At first, I considered substituting ground turkey for the tuna, but am glad I didn't. I don't eat beef and we've been in a cooking rut with eating the same ol' chicken/turkey. Although I wouldn't typically think of tuna for dinner, it was a welcome change.

Some modifications: I am a basil fanatic and added in a good amount to the tuna mixture. It paired perfectly with the tomatoes and mozzarella (and honestly, how can you have tomatoes and mozzarella without basil??). I added a sprinkle of Goya Adobo to the tuna mixture, extra pepper to the mixture and on top of the melted mozz, and served it on a bed of baby lettuce and quinoa. It was easy, filling and tasty. I think next time I'll add a balsamic reduction on top to really complete it. This really got me excited for spring and planting my annual vegetable and herb gardens. Nothing beats the tomatoes and basil from your own backyard. 

Healthy Stuffed Tomatoes with Tuna and Mozzarella

Serve alone or for a more substantial meal, on a bed of rice or couscous.

Ingredients (Serves 4)


•1 tbsp extra virgin olive oil

•1 small onion, peeled and chopped

•4 small flat mushrooms, chopped

•¼ tsp mild curry powder

•4 large beef tomatoes

•2 x 185 g tins tuna steak in brine

•salt and pepper

•180 g – 200 g pack mozzarella cheese

1.Heat the oil in a frying pan and cook the onion and mushrooms with the curry powder for 3 to 4 minutes. Take off the heat and set aside.

2.Slice off the very top of each tomato and put on one side. Scoop out the flesh into a large bowl, discarding any stalks or tough pieces. Drain and flake the tuna and add to the tomato flesh, along with the onion and mushroom mixture. Add salt and pepper, and stir well.

3.Spoon the mixture into the tomato cases and pack as tightly as possible. Replace the tomato lid. Brush a little oil over a baking tray and place the tomatoes on it. Cook at 220°C/425°F for 45 minutes. Remove from the oven.

4.Cut the cheese into four slices and lay a slice over the top of each tomato. Place under a preheated grill until the cheese has melted and is golden brown.

sauteing onions and mushroom
 
Scooped out tomatoes
 
tomato shells stuffed with tuna, onions, mushrooms and basil
 
Yum!