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Stuffed Tomatoes with Tuna Recipe

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Stuffed Tomatoes with Tuna is a flavorful and healthy dish featuring large tomatoes hollowed out and filled with a savory mixture of tuna, olives, and fresh herbs, baked to tender perfection. This Mediterranean-inspired recipe combines the freshness of tomatoes with the rich taste of tuna and a hint of lemon, making it perfect as a light lunch, appetizer, or side dish.

Ingredients

Tomatoes

  • 4 large tomatoes (beefsteak, on the vine, or heirloom) (about 2 lbs)
  • 1 teaspoon kosher salt, divided
  • Extra virgin olive oil (for greasing the pan and 1 tablespoon for cooking)

Filling

  • 1 small white or yellow onion, diced
  • 2 cloves garlic, minced
  • 2 (5-ounce) cans quality tuna packed in olive oil, drained and roughly flaked
  • 1/4 cup chopped green olives
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon lemon juice
  • Black pepper, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly coat the bottom of an 8- or 9-inch square baking dish with extra virgin olive oil to prevent sticking and add flavor.
  2. Hollow Out the Tomatoes: Using a serrated knife, carefully cut off the tops of the tomatoes. Scoop out the flesh with a spoon and roughly chop it, placing the flesh and any juices into a small bowl for later use. You may save the tomato tops to use as lids for the stuffed tomatoes if desired.
  3. Salt the Tomatoes: Sprinkle about 1/8 teaspoon of kosher salt inside each hollowed tomato. Place them upside down on a plate to drain excess moisture while preparing the filling.
  4. Sauté the Onions and Garlic: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the diced onion and cook for about 10 minutes until softened and translucent, stirring occasionally. Add minced garlic and cook for an additional 30 seconds until fragrant.
  5. Reduce the Tomato Juice: Stir in the reserved chopped tomato flesh and juice from the bowl. Season with the remaining 1/2 teaspoon of kosher salt. Cook undisturbed for approximately 5 minutes until most of the liquid evaporates and the mixture thickens.
  6. Finish the Filling: Remove the skillet from heat. Add the flaked tuna, chopped green olives, fresh parsley, and lemon juice to the tomato mixture. Stir gently to combine and season with freshly ground black pepper to taste.
  7. Stuff the Tomatoes: Place the drained tomatoes upright, spaced evenly, into the prepared baking dish. Spoon the filling evenly into each tomato, mounding it slightly. If reserved, place the tomato tops on as lids.
  8. Bake: Bake in the preheated oven for 30 minutes or until the tomatoes are tender but still hold their shape.
  9. Serve: These stuffed tomatoes can be enjoyed warm, at room temperature, or cold according to your preference.

Notes

  • You can prepare this dish ahead of time and refrigerate it before baking for convenience.
  • For a lower sodium option, adjust the amount of kosher salt to your taste.
  • Using high-quality tuna packed in olive oil enhances the flavor and texture of the filling.
  • These stuffed tomatoes pair beautifully with a simple green salad or crusty bread.

Find it online: https://flavorspath.com/stuffed-tomatoes-with-tuna-recipe/