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Tuna-Stuffed Tomatoes Recipe

Here's a real treat for tuna (and tomato) lovers! Try topping these broiled tomatoes with cheddar cheese for a different taste.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 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


  • 1. 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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.