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Tuna-Stuffed Tomatoes

 Tuna-Stuffed Tomatoes
Here's a real treat for tuna (and tomato) lovers! Try topping these broiled tomatoes with cheddar cheese for a different taste.
4 ServingsPrep/Total Time: 25 min.


  • 2 cans (6-1/8 ounces each) water-packed tuna, drained
  • 1/2 cup seasoned dry bread crumbs
  • 1/4 cup chopped onion
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Italian seasoning
  • 1 egg, beaten
  • 4 medium fresh tomatoes
  • 1 cup (4 ounces) shredded mozzarella cheese
  • Sour cream, optional


  • In a bowl, separate tuna into very small pieces. Add bread crumbs,
  • onion, mustard, cayenne pepper, Italian seasoning and egg; mix well.
  • In a medium saucepan, cook mixture for 2-3 minutes over medium heat.
  • Set aside. Slice off 1/2 in. of each tomato top. Leaving a
  • 1/4-in.-thick shell, scoop out pulp and discard. Spoon tuna mixture
  • into shells and place in a baking dish. Top with mozzarella cheese
  • and brown lightly under broiler. Garnish with sour cream if desired.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 238 calories, 9 g fat (4 g saturated fat), 88 mg cholesterol, 397 mg sodium, 19 g carbohydrate, 2 g fiber, 21 g protein.

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Tuna-Stuffed Tomatoes (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.