A yummy spring recipe revisited, perfect for a light dinner on a warm day in April! Feel free to experiment with the filling and toppings- switch up the peas for lentils, the white beans for garbanzos, etc. I used fresh tomatoes from the Durham Farmers’ Market that Ben and I biked to yesterday morning. Not really tomato season, but these were still sweet and delicious!
4 large tomatoes
1 can albacore tuna, in water
2 tbsp Italian dressing
2 tbsp balsamic vinegar
2 tbsp dijon mustard
1 tsp minced garlic
2 tbsp lemon juice
1/2 tsp garlic powder
1/4 cup grated parmesan cheese
1 cup peas
1 cup canned white beans, rinsed
bread crumbs, for topping
1/2 cup shredded mozzarella cheese
Preheat oven to 350. Slice off the tops of the tomatoes with a serrated knife. Cut into the tomato, around the border so as to loosen up the seeds. Carefully scoop out the insides of the tomato.
Drizzle each tomato with about 1/2 tbsp of lemon juice, swirling each to coat completely. Turn upside down and allow to drain on a paper towel.
Open and drain tuna and beans. In a medium bowl, combine tuna, salad dressing, balsamic, mustard, garlic, remaining lemon juice, garlic powder, and parmesan cheese. Add peas and white beans, mashing the beans slightly for a creamier texture.
Spoon tuna filling into each tomato. Sprinkle with breadcrumbs and mozzarella. Place on a tinfoil lined (and greased) baking sheet about 2 inches apart, including the tops of each tomato. Bake for 15-20 minutes or until heated through. Turn broiler to high and broil for 30 sec to 1 minute, watching closely, until cheese is nicely browned and bubbly.
Serve over brown rice or spinach.