Tuna-Stuffed Tomatoes

[Eric]

We had a lot of tomatoes from our garden this year. Fresh tomatoes are absolutely the best, but we were running out of things to do with them. That's when I had the inspiration for these, which could be a side dish or a light main.

 

Tuna-Stuffed Tomatoes (serves 4)

• 4 ripe round tomatoes, such as beefsteak, Early Girl, etc.
• 1 6-oz. can tuna packed in olive oil (substitute packed in water if you must)
• 1 tbsp breadcrumbs or fine croutons
• 1/2 tsp dried herbs, or ~2 tsp fresh, chopped fine
• 1 tsp whole grain mustard
• 1 tsp Dijon mustard
• salt and pepper to taste

Preheat the oven to 450F.

Drain the tuna. In a medium bowl, flake the tuna. Mix with breadcrumbs, mustard, and herbs; set aside.

Prepare a rimmed baking sheet lined with aluminum foil. Remove the cores from each tomato; then, using a melon baller, small disher, or serrated spoon (or whatever tool you think best if you don't have any of these), carefully remove the insides of each tomato and add to the filling mixture. Set the hollowed-out tomatoes on the baking sheet; if they insist on rolling over, you can slice off a very thin bit of the bottom to make a flat surface.

Stir filling to thoroughly incorporate the tomato meat. Spoon 1/4 of the filling into each tomato (some may protrude over the top).

Place the baking sheet in the oven and bake until the tomatoes skins have blistered and the tops of the filling are lightly browned. Remove from oven; serve warm.

[RenanWild]

This sounds AMAZING, I'll try it as soon as I get some tomatoes and some tuna!

[Eric]

Thanks! My teenage son actually likes them, which I took to be a good sign 😀