Tuna And Goat Cheese Stuffed Tomatoes Recipe

Name: Tuna And Goat Cheese Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large tomatoes; salt and pepper, to taste; 4 ounces crumbled goat cheese; 8 ounces mascarpone cheese, room temperature; 1 (12 ounce) can albacore tuna in water, drained and flaked; 1/2 cup finely chopped red onion; 1/2 cup finely chopped cucumber; 1/2 cup finely chopped mushrooms; 1/2 cup finely chopped red bell pepper; 1/2 cup finely chopped celery; 1 teaspoon minced garlic; 1 tablespoon toasted sesame seeds; 2 teaspoons sunflower seeds; 2 tablespoons shredded Parmesan cheese; 1 teaspoon garlic salt, or to taste; 1 teaspoon onion powder, or to taste; salt and pepper, to taste; 1 tablespoon dried parsley flakes, for garnish (optional); 1 teaspoon Worcestershire sauce (optional)

Servings: persons

6 large tomatoes
salt and pepper, to taste
4 ounces crumbled goat cheese
8 ounces mascarpone cheese, room temperature
1 (12 ounce) can albacore tuna in water, drained and flaked
1/2 cup finely chopped red onion
1/2 cup finely chopped cucumber
1/2 cup finely chopped mushrooms
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 teaspoon minced garlic
1 tablespoon toasted sesame seeds
2 teaspoons sunflower seeds
2 tablespoons shredded Parmesan cheese
1 teaspoon garlic salt, or to taste
1 teaspoon onion powder, or to taste
salt and pepper, to taste
1 tablespoon dried parsley flakes, for garnish (optional)
1 teaspoon Worcestershire sauce (optional)

1
Preheat oven to 350 degrees F (175 degrees C).
2
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.
3
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.
4
Scoop mixture into tomato shells up to the top of each tomato. Place on a foil-lined baking sheet.
5
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.
6
Bake in the preheated oven for 25 minutes, then broil right before serving until tops are lightly browned, about 1 to 2 minutes.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 large tomatoes, salt and pepper, to taste, 4 ounces crumbled goat cheese, 8 ounces mascarpone cheese, room temperature, and more.

Yes, Tuna And Goat Cheese Stuffed Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuna And Goat Cheese Stuffed Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions