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Prep Time:
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Cook Time:
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Recipe Yield: 12
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.
Ingredients:
- 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
- 1⁄2 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
Directions:
- 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 1⁄2 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.
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 120 | |
| Total Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0g | |
| Cholesterol | 10mg | 3% |
| Sodium | 190mg | 8% |
| Total Carbohydrate | 11g | 4% |
| Dietary Fiber | 1g | 4% |
| Sugars | 3g | |
| Protein | 8g | |
| Vitamin A | 15% | |
| Vitamin C | 20% | |
| Calcium | 10% | |
| Iron | 4% |
*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.
