Ingredients
4 large ripe tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1 can (5 oz) tuna in water, drained
2 tablespoons olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
1 tablespoon capers (optional)
1 lemon, juiced
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1 tablespoon fresh oregano (optional)
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Cut tomatoes in half and remove seeds/core to create shells
In a bowl, mash cannellini beans and mix with flaked tuna, red onion, garlic, capers, lemon juice, parsley, oregano, salt, and pepper
Add olive oil and stir until combined
Stuff tomato shells with the mixture and place in a baking dish
Cover with foil and bake for 20 minutes
Remove foil and bake 5 more minutes to brown lightly
Notes
Use Roma tomatoes for firmer shells
Adjust capers for salt content
Recipe keeps in fridge for 3 days
Add diced bell pepper for extra crunch
- Prep Time: 20
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 240
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 45mg