Stuffed Tomatoes with Tuna and Spring Peas


Stuffed Tomatoes with Tuna and Spring Peas
Recipe Type: Dinner
Cuisine: Mediterranean, Healthy, Spring
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 4
Here’s an easy, portion-friendly supper that’s perfect for a spring evening! You probably already have all the fixings for it in your house right now and don’t even realize it! Serve over brown rice, or with a nice hunk of pita!
  • 4 large, ripe tomatoes
  • Juice of 1/2 a lemon
  • 1 tsp olive oil
  • 1 onion, sliced
  • 1 tsp minced garlic
  • 2 cans albacore tuna, drained
  • 1 cup frozen peas, thawed
  • 1/2 cup cottage cheese
  • ~ 1 tsp Greek seasoning
  • 1/2 tsp onion powder
  • 1/8 tsp dried parsley
  • 1/8 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp ground pepper
  • 1 tsp kosher salt
  • 1 tbsp panko bread crumbs
  • 1/4 cup feta cheese, crumbled
  • 1 tbsp truffle oil, for drizzling (optional)
  • pinch of truffle salt (optional)
  • spinach, for serving
  • brown rice, for serving (optional)
  • pita, for serving (optional)
  1. Preheat oven to 325 deg.
  2. With a serrated knife, slice of tops of tomatoes (about 1/4″ down from the stem). Set tops aside and carefully spoon out the inside of the tomatoes (I saved the insides for making gazpacho this weekend!)
  3. Add about 1/2 tsp lemon juice to each tomato, swirling it around in the inside of the fruit to coat all surfaces. Turn upside down on a paper towel and drain for 10 minutes.
  4. Heat 1 tsp olive oil in a skillet on medium-high heat. Add garlic and onions, sautéing until soft- about 4 minutes.
  5. Meanwhile, in a mixing bowl, combine tuna, peas, cottage cheese, and all seasonings. Mix to combine.
  6. When tomatoes are drained, fill each with a few spoonfuls of the filling. Top with about 1/4 tbsp Panko and feta cheese.
  7. Cover loosely with tin foil and place on a baking sheet with tops next to them (not on top, so that feta will melt!). Roast, covered, 25 minutes, until soft and fragrant.
  8. Uncover and increase heat to 350 deg. Bake an additional 10 minutes until cheese is browned. If necessary, broil on high for 2 additional minutes.
  9. Immediately after taking out of the oven, drizzle with a tiny bit of truffle oil and truffle salt (it goes a long way!).
  10. Serve over cooked brown rice or pita, with spinach salad on the side. (I also drizzled a bit of balsamic reduction over top! Yum!)



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