This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Tuna and Goat Cheese Stuffed Tomatoes

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!"

Rate/Review | Read Reviews (5)

What to Drink?
	Sauvignon Blanc
	Lemon Drop II
	Special Lemonade

Prep Time:
45 Min

Cook Time:
27 Min

Ready In:
1 Hr 12 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 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)

Directions

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