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Italian Tuna Stuffed Tomatoes

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course dinner, lunch
Cuisine American, Italian

Ingredients
  

  • 6 medium tomatoes
  • 1 can 15.5 ounces white beans, drained and rinsed
  • 1 teaspoon minced garlic
  • 2 teaspoons Dijon mustard
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 cans 5 ounces each light tuna in oil, drained and flaked
  • 1 cup Italian seasoned breadcrumbs
  • ½ cup grated Parmigiano-Reggiano cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 425 degrees. Remove the top quart of tomatoes, and scoop out the core and seeds. Season the tomato cups with salt and pepper.
  • Chop ¼ cup of the tomato core. Discard the remaining seeds and cores.
  • In a bowl, slightly mash about half the beans, then stir in chopped tomato, ½ cup breadcrumbs, ¼ cup Parmigiano-Reggiano, garlic, mustard, lemon zest, and lemon juice. Gently fold in tune and remaining beans. Season with salt and pepper.
  • Transfer tomato shells to a baking dish, and fill each with the tuna mixture, dividing evenly and mounding slightly.
  • In a bowl, stir together the remaining ½ cup breadcrumbs, ¼ cup of Parmigiano-Reggiano, and oil. Season with salt and pepper.
  • Top the tomato shells with the breadcrumb mixture. Loosely cover with foil and bake until softened lightly, about 30 minutes. Uncover and bake until the breadcrumbs are golden brown, about 5 minutes. Serve immediately.
Keyword healthy, healthy recipe, sun dried tomato, tuna