Tuna and Rice Baked Tomatoes
Garden fresh tomatoes stuffed with a bright mixture of tuna and rice make for a perfect summer meal of baked tomatoes.
Servings: 4 people
Calories: 304kcal
Ingredients
- 1 (5 oz) can tuna, drained
- 1 c cooked rice
- ½ c onion, minced
- ½ c celery, minced
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon parsley
- ¼ teaspoon salt
- 4 tomatoes, large, uniformly round
- ¼ c whole grain breadcrumbs
Instructions
- Preheat your oven to 400F.
- In a medium bowl, combine tuna, cooked rice, onion, celery, garlic, lemon juice, parsley and salt.
- Cut the top off of your tomatoes and gently scoop out the insides, leaving the thick wall intact.
- Stuff the tomatoes with the tuna and rice mixture.
- Place stuffed tomatoes in a greased baking dish (one with high sides works well to help keep the tomatoes standing while they cook. Top each tomato with 1 tablespoon breadcrumbs.
- Bake tomatoes for 15-20 minutes, until the flesh begins to wrinkle and a knife inserted into the center of the tuna and rice mixture comes out hot.
- Let stand 5 minutes for the juices to settle before serving.
Nutrition
Serving: 1tomato | Calories: 304kcal | Carbohydrates: 50.3g | Protein: 15.6g | Fat: 4.9g | Saturated Fat: 0.9g | Cholesterol: 11mg | Sodium: 202mg | Fiber: 4.7g | Sugar: 1.1g