Tuna and Goat Cheese Stuffed Tomatoes

Tuna and Goat Cheese Stuffed Tomatoes

6
Linda Glenn 1

"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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Ingredients

1 h 12 m servings 367 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 26.3 g
  • 41%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6
  1. 9 Ratings

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Most helpful positive review

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.

Most helpful critical review

OK. kinda bland. Could be a great base recipe but sure needs some jazzing up.

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.

Yummy!! Didn't have goat cheese or mushrooms, but they still turned out awesome and everyone loved them!!!

OK. kinda bland. Could be a great base recipe but sure needs some jazzing up.

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 t...

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.