Tuna Stuffed Tomatoes Recipe

Name: Tuna Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 1/8 ounce) can tuna in water, drained; ¼ cup seasoned dry bread crumb; 2 tablespoons onions, chopped; ⅛ teaspoon dry mustard; ¼ teaspoon pepper; ¼ teaspoon italian seasoning; 1 egg white, beaten; 2 medium fresh tomatoes; ½ cup mozzarella cheese, shredded; 2 tablespoons nonfat yogurt (optional)

Servings: persons

1 (6 1/8 ounce) can tuna in water, drained
¼ cup seasoned dry bread crumb
2 tablespoons onions, chopped
⅛ teaspoon dry mustard
¼ teaspoon pepper
¼ teaspoon italian seasoning
1 egg white, beaten
2 medium fresh tomatoes
½ cup mozzarella cheese, shredded
2 tablespoons nonfat yogurt (optional)

1
In a bowl, separate tuna into very small pieces.
2
Add bread crumbs, onion, mustard, pepper, Italian seasoning and egg; mix well.
3
In a medium saucepan, cook mixture for 2 to 3 minutes over medium heat.
4
Set aside.
5
Slice off 1/2 inch of each tomato top.
6
Leaving a 1/4 inch thick shell, scoop out pulp and discard.
7
Spoon tuna mixture into shells and place in a baking dish.
8
Top with mozzarella cheese and brown lightly under broiler.
9
Garnish with yogurt, if desired.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 (6 1/8 ounce) can tuna in water, drained, ¼ cup seasoned dry bread crumb, 2 tablespoons onions, chopped, ⅛ teaspoon dry mustard, and more.

Yes, Tuna 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.

Tuna Stuffed Tomatoes

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