Best 7 Baked Stuffed Tomatoes With Tuna Recipes

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Baked Stuffed Tomatoes with Tuna is a delectable dish that combines the flavors of juicy tomatoes, savory tuna, and a blend of aromatic herbs and seasonings. It's a versatile dish that can be enjoyed as a main course or as a side dish, and is perfect for a summer meal or a light lunch. The combination of textures from the tender tomatoes and the flaky tuna, along with the rich flavors of the stuffing, creates a symphony of flavors in every bite. This dish is not only delicious but also visually appealing, making it a perfect addition to any table.

Let's cook with our recipes!



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These Tuna Stuffed Tomatoes are an easy. no cook and Weight Watchers friendly lunch or dinner at only 2 WW points (blue plan). They're also quick to make and portable so perfect for packing in the lunch bag!

Provided by Terri Gilson

Categories     dinner     lunch     Snack

Time 10m

Number Of Ingredients 8

6 tomatoes
2 -170 g -cans flaked light tuna
1.5 tbsp low-fat mayonnaise (* I used Helmanns)
1/4 cup chopped celery
2 dill pickles, chopped
2 green onions, chopped
additional green onions, choppped
lettuce leaves and sliced cucumber (optional)

Steps:

  • Cut top off tomatoes with a small paring knife.
  • (the same way you'd hull a strawberry) Discard tops.
  • Scoop insides from tomatoes (leaving about a 1/4 inch shell) and set aside insides of tomato in a small bowl.
  • Mix tuna, mayonnaise, chopped celery, green onions, pickles, tomato insides together.
  • Stuff mixture back into tomato, dividing evenly between all tomatoes.

Nutrition Facts : ServingSize 1 Stuffed tomato, Calories 101 kcal, Carbohydrate 6 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 254 mg, Fiber 2 g, Sugar 4 g

TUNA STUFFED TOMATOES



Tuna Stuffed Tomatoes image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 22

6 medium tomatoes
2 tablespoons olive oil, plus more if needed
2 tablespoons white wine vinegar
1 tablespoon finely minced anchovies
1 clove garlic, minced
One 8-ounce jar Italian tuna packed in oil, drained and flaked
1/2 cup 1/2-inch diced English cucumber
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup kalamata olives, halved
1/4 cup seeded 1/2-inch diced tomatoes
2 tablespoons capers, finely minced
2 tablespoons 1/4-inch diced red onion
1/2 teaspoon shallots, finely minced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Toasted Garlic and Herb Breadcrumbs, recipe follows
Ricotta salata, for garnish
1/2 loaf day-old country-style bread
3 tablespoons butter
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves, finely chopped
2 cloves garlic, minced

Steps:

  • Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.
  • In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture.
  • In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet.
  • Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
  • Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool.

STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

QUICK TUNA-STUFFED TOMATOES



Quick Tuna-Stuffed Tomatoes image

Fresh tomatoes are hollowed out, then filled with a flavorful tuna salad mixture that gets crunch from celery and cashews.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

4 large tomatoes
1/2 cup mayonnaise
1/2 teaspoon celery salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 ounces each) tuna, drained and flaked
2 celery ribs, chopped
1/2 cup chopped cashews, optional

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

Nutrition Facts : Calories 241 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 746mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

TUNA AND GOAT CHEESE STUFFED TOMATOES



Tuna and Goat Cheese Stuffed Tomatoes image

My neighbor delivered a very large bag of his summer tomatoes, and I didn't want them to go to waste. I experimented with the stuffing mixture until my husband loved this combo. Easy, tasty, satisfying, and a good choice for hot summer nights!

Provided by Linda Glenn

Categories     Side Dish     Vegetables     Tomatoes

Time 1h12m

Yield 6

Number Of Ingredients 19

6 large tomatoes
salt and pepper, to taste
4 ounces crumbled goat cheese
8 ounces mascarpone cheese, room temperature
1 (12 ounce) can albacore tuna in water, drained and flaked
½ cup finely chopped red onion
½ cup finely chopped cucumber
½ cup finely chopped mushrooms
½ cup finely chopped red bell pepper
½ cup finely chopped celery
1 teaspoon minced garlic
1 tablespoon toasted sesame seeds
2 teaspoons sunflower seeds
2 tablespoons shredded Parmesan cheese
1 teaspoon garlic salt, or to taste
1 teaspoon onion powder, or to taste
salt and pepper, to taste
1 tablespoon dried parsley flakes, for garnish
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut a thin slice off the top of each tomato, and gently scoop out pulp and seeds, leaving a 1/2 inch wall. Finely dice 1/2 cup of the pulp and set aside. Season the inside of each hollowed tomato with pinches of salt and pepper.
  • Mix reserved diced tomato pulp, goat cheese, mascarpone cheese, tuna, red onion, cucumber, mushrooms, red pepper, celery, garlic, and sesame seeds in a large bowl.
  • Scoop mixture into tomato shells up to the top of each tomato. Place on a foil-lined baking sheet.
  • Sprinkle each tomato with sunflower seeds, Parmesan cheese, garlic salt, onion powder, salt, and pepper. If desired, sprinkle each tomato with parsley flakes and Worcestershire sauce.
  • Bake in the preheated oven for 25 minutes, then broil right before serving until tops are lightly browned, about 1 to 2 minutes.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 11.9 g, Cholesterol 86.3 mg, Fat 26.3 g, Fiber 3.2 g, Protein 23.3 g, SaturatedFat 14.1 g, Sodium 688.5 mg, Sugar 7.1 g

TUNA-STUFFED TOMATOES



Tuna-Stuffed Tomatoes image

Here's a real treat for tuna (and tomato) lovers! Try topping these broiled tomatoes with cheddar cheese for a different taste.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

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 large egg, beaten
4 medium fresh tomatoes
1 cup shredded mozzarella cheese
Sour cream, optional

Steps:

  • 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.

Nutrition Facts :

BAKED TUNA FILLED TOMATOES



Baked Tuna Filled Tomatoes image

Tuna stuffed tomatoes baked in the oven. A great meal if served with a salad or veges, or great as an entree. Makes 8

Provided by Jubes

Categories     Tuna

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

8 vine-ripened tomatoes
125 g cream cheese, softened (can use light cream cheese if preferred)
1 lemon, juice and zest of, finely grated
425 g tuna, drained and flaked
3 green onions, thinly sliced
2 tablespoons mint leaves, finely chopped (or can use basil or coriander)

Steps:

  • Preheat oven to 180°C.
  • Cut a thin slice from the top of each tomatoe. Set aside for later use.
  • Scoop out the tomato flesh. Roughly chop the flesh.
  • Place the tomato shells into a greased ceramic or glass dish.
  • In a medium bowl- combine the cream heese, lemon rind and 2 tablespoons lemon juice and mix until well combined. Stir in half of the tomato flesh, tuna, onions and the mint.
  • Spoon the mixture into the tomatoe shells. Replace tomato tops. Season with salt and pepper.
  • Bake approx 35 minutes or until the tomatoes are just tender. Do not overbake as the tomatos will collapse and not hold their shape.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 156.7, Fat 8.3, SaturatedFat 4.2, Cholesterol 37.4, Sodium 74.2, Carbohydrate 6.2, Fiber 1.7, Sugar 3.5, Protein 14.8

Tips:

  • Choose ripe, firm tomatoes. This will ensure that they hold their shape when baked and won't get too mushy.
  • Scoop out the tomato flesh carefully. Use a sharp knife to make a clean cut around the stem, then use a spoon to scoop out the flesh. Be careful not to tear the tomato skin.
  • Season the tomato flesh. Before stuffing the tomatoes, toss the flesh with some olive oil, salt, and pepper. This will help to enhance the flavor of the tomatoes.
  • Use a variety of fillings. The recipe in the article uses a tuna salad filling, but you can also use other fillings, such as cooked ground beef, chicken, or sausage.
  • Bake the tomatoes until they are tender. The baking time will vary depending on the size of the tomatoes and the filling you are using.
  • Serve the tomatoes hot or cold. Stuffed tomatoes are delicious served hot out of the oven, but they can also be served cold as a refreshing summer meal.

Conclusion:

Baked stuffed tomatoes are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as an appetizer. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give baked stuffed tomatoes a try!

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