Broiled Tomatoes Stuffed with Tuna

Broiled Tomatoes Stuffed with Tuna
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    Recipe Yield: 12

25 minutes

This Broiled Tuna Stuffed Tomatoes recipe is a nice start to a meal, or as a light meal! To make fresh breadcrumbs, process ½ pound French bread in food processor bowl fitted with metal blade. Freeze remaining breadcrumbs for later use.  


  • 1 (6.4 oz.) Pouch or 2 (2.6 oz.) Pouches or 2 (5 oz.) Cans - Chunk Light Tuna in Water
  • 6 ripe beefsteak tomatoes
  • 1 – 2 Tbsp. butter or margarine
  • 1 tsp. fresh minced garlic
  • 12 medium onion, chopped
  • 5 oz. crimini mushrooms, cleaned and trimmed, chopped finely
  • 3 cups French or sourdough breadcrumbs, fresh, coarsely chopped
  • 1 cup shredded part skim mozzarella cheese
  • 1 – 2 Tbsp. olive oil


  • Preheat oven to 450°F.
  • Halve each tomato; use a fork to break up the cut surface of each half, pressing down to make a shallow well. Arrange on a baking dish.
  • In a medium skillet, heat butter over low heat; add garlic and cook for 1 minute. Add onion and cook until softened. Add mushrooms and cook for another 2 minutes until just soft.
  • In a large bowl, combine tuna, garlic, onion, mushrooms, breadcrumbs and cheese.
  • Fill each tomato with a generous 12 cup filling. Drizzle olive oil over filled tomato halves. Bake for 10 – 12 minutes until heated through. Place under broiler just until tops are lightly browned and crisp.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.