Best 10 Tuna Stuffed Tomatoes With Cheese Recipes

CHEESY STUFFED TOMATOES

Steps:

• Cut the tops off the tomatoes and lightly give them with a gentle squish or use a teaspoon to remove some seeds
• Carefully scoop the flesh into a bowl and season the hulled tomatoes with salt and pepper
• Combine the flesh with Pepper Jack, garlic and onion; re-stuff the tomatoes
• In another bowl, combine the breadcrumbs with oregano, fresh cilantro or parsley and Parm
• Pile topping on the stuffed tomatoes, packing the breadcrumbs in, and spray with cooking spray
• Place on a baking sheet and roast in a 425°F oven or put in a grill roasting pan and grill for 8-10 minutes until golden and the cheese is melted
• MORE: Stuffed Cutlets Stuffed Peppers Stuffed Zucchini

TUNA STUFFED TOMATOES

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.

TUNA-STUFFED TOMATOES

Steps:

• Combine all ingredients except tomatoes.
• Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
• Fill tomatoes with tuna mixture.

QUICK TUNA-STUFFED TOMATOES

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.

BAKED TUNA FILLED TOMATOES

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.

TUNA AND GOAT CHEESE STUFFED TOMATOES

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.

TUNA-STUFFED TOMATOES

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.

TUNA STUFFED TOMATOES

Steps:

• Remove the tops of the tomatoes (discard) and place tomatoes upside down on a plate or paper towel to remove excess liquid.
• Mix all tuna salad ingredients except the avocado until combined.
• Fold in the avocado.
• Fill tomatoes with tuna salad and top with cilantro.

LOW CARB TUNA-STUFFED TOMATOES- 5 NET CARBS

Steps:

• In a bowl, mix tuna, celery, artichoke pieces, mayo, pine nuts, lemon juice, italian seasonings, hot pepper sauce, salt and pepper.
• Stuff each tomato with tuna salad and arrange tomatoes in a microwave safe dish.
• Preheat broiler.
• Microwave on high for 4 min or until filling is hot.
• Remove tomatoes from microwave and top each with shredded cheese, and slide under the broiler for 3 min or until cheese is melted and bubbling.

TUNA MOZZARELLA STUFFED CHERRY TOMATOES

Steps:

• In a blender or bullet (I used a bullet) add parsley, oil, tuna (well drained) and mayonnaise, blend for approximately 7 or 8 seconds, until mixture is nice and creamy. Set aside.
• With a sharp nice cut off the top of the tomato (just the top part, like a hat) and remove the inside pulp and seeds. Turn tomatoes upside down on a rack to drain for approximately 10 minutes, Return to upright position and sprinkle with a little salt and oregano.
• Place a basil leaf on every toothpick then poke the toothpick through the middle of the tomato top, continue with every toothpick.
• Divide the mixture between every cherry tomato and replace with the top of the basil/tomato. Serve immediately or cover with plastic and refrigerate until serving. Enjoy!