3 large ripe tomatoes
1/4 cup sliced mushrooms
Garlic pepper or garlic/zesty seasoning
1 cup milk
1 tbsp flour
1 tbsp butter
1/2 cup frozen peas
1 cup raw baby spinach
2 cans tuna
3 oz fresh mozzarella cheese, sliced into 1 inch cubes
Preheat oven to 350 deg. Slice tops off of tomatoes, core and hollow out. Sprinkle insides with lemon juice. Turn upside down, place on a paper towel and allow to drain for 10 minutes.
Sauce: Meanwhile, melt butter in a saucepan. Add chopped onions and mushrooms and cook until soft- about 5 minutes. Add peas and spinach and cook until spinach is wilted. Add flour and continuously stir mixture for 1 minute. Stir in milk and cook until thickened, stirring constantly for about three minutes. Remove from heat.
Into a separate bowl, flake drained tuna. Add about a teaspoon of zesty seasoning and about a fourth teaspoon of garlic pepper, to taste. Mix into sauce.
Fill tomatoes with mixture until overflowing. Top with chopped mozzarella. Cover with ‘cap’ of tomato and bake about 15 minutes, or until cheese is melted and tomatoes are heated through. Serve over brown rice.