- 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)
- 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.
04/02/2018
recipepes.com
Tuna and Goat Cheese Stuffed Tomatoes, recipe
PT15M
PT1H
5
455 calories
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