Recipe by Linda Glenn
"My neighbor delivered a very large bag of his summer tomatoes, and I didn't want them to go to waste. I experimented with the stuffing mixture until my husband loved this combo. Easy, tasty, satisfying, and a good choice for hot summer nights!"
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salt and pepper, to taste
crumbled goat cheese
mascarpone cheese, room temperature
1 (12 ounce) can
albacore tuna in water, drained and flaked
finely chopped red onion
finely chopped cucumber
finely chopped mushrooms
finely chopped red bell pepper
finely chopped celery
toasted sesame seeds
shredded Parmesan cheese
garlic salt, or to taste
onion powder, or to taste
dried parsley flakes, for garnish
I am super stingy with 5 star ratings, so you know I think this is awesome. The worcestershire sauce takes it over the top, so I wouldn't call it an "optional" ingredient.
OK. kinda bland. Could be a great base recipe but sure needs some jazzing up.
Yummy!! Didn't have goat cheese or mushrooms, but they still turned out awesome and everyone loved them!!!
Didn't have mascarpone so I skipped. Didn't bake, served over sliced tomatoes for a nice cold lunch.
These are so good! I had a lot of the filling left over, so I made them for lunch the next day by heating up the filling in the microwave to melt the cheeses, and then just broiling it in the tomatoes for a minute. They were even better! Wonderful recipe for goat cheese and tomato lovers!
My husband and I loved this recipe. Its very very good. I did not have mascarpone cheese and used queso fresco instead, I also forgot to put the mushrooms and parsley but it was awesome anyway.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna and Goat Cheese Stuffed Tomatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 367
** Calories from Fat: 237
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