Baked Tuna Filled Tomatoes
Elevate your weeknight dinner game with these irresistible Baked Tuna Filled Tomatoes! Bursting with Mediterranean-inspired flavors, this recipe transforms plump, vine-ripened tomatoes into savory vessels for a creamy tuna filling seasoned with red onion, fresh parsley, and a hint of black pepper. Topped with a golden, crispy crust made from Parmesan-laced breadcrumbs and drizzled with olive oil, these stuffed tomatoes bake to perfection in just 25 minutes. Easy to prepare and strikingly elegant, they make the perfect light entrée or a stunning side dish at your next dinner party. Packed with protein and fresh ingredients, this wholesome recipe is as nutritious as it is delicious. Give your family a new favorite and savor every bite!
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Recipe Information
Ingredients
- 4 pieces large tomatoes
- 2 cans (5 oz each) canned tuna
- 3 tablespoons mayonnaise
- 0.25 cup (finely chopped) red onion
- 2 tablespoons (fresh, chopped) parsley
- 0.5 cup breadcrumbs
- 0.25 cup (grated) Parmesan cheese
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Wash the tomatoes thoroughly and slice off the tops (about 1/4 inch from the stem end). Set the tops aside for later use.
Using a spoon, carefully scoop out the seeds and pulp from the tomatoes, leaving the walls intact to form hollow shells. Discard the seeds and save the pulp for the filling.
Drain the canned tuna and transfer it to a mixing bowl. Flake it using a fork.
Finely chop the reserved tomato pulp and add it to the tuna bowl.
Stir in the mayonnaise, chopped red onion, parsley, salt, and black pepper until well combined.
Evenly divide the tuna mixture among the hollowed-out tomatoes, packing it in gently.
In a separate small bowl, combine breadcrumbs, grated Parmesan cheese, and olive oil, mixing until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture over the stuffed tomatoes, creating a generous topping.
Place the filled tomatoes in the greased baking dish and cover them loosely with the reserved tomato tops.
Bake in the preheated oven for 20–25 minutes, or until the tops are golden and the tomatoes are tender but still hold their shape.
Remove from the oven and let them cool for 5 minutes before serving.
Enjoy warm as a light meal or side dish.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 24.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 351 mg | 27% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1934 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
