White Bean and Tuna Stuffed Tomatoes

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!

Tuna Stuffed Tomatoes


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.

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