Tuna and Rice Baked Tomatoes
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Tuna and Rice Baked Tomatoes
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Garden fresh tomatoes stuffed with a bright mixture of tuna and rice make for a perfect summer meal of baked tomatoes.
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Ingredients
- 1 (5 oz) can tuna, drained
- 1 c cooked rice
- ½ c onion, minced
- ½ c celery, minced
- 1 garlic clove, minced
- 1 Tbsp lemon juice
- 1 Tbsp parsley
- ¼ tsp salt
- 4 tomatoes, large, uniformly round
- ¼ c whole grain breadcrumbs
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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 Tbsp 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 Information
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Serving
1tomato
Calories
304kcal
(15%)
Carbohydrates
50.3g
(17%)
Protein
15.6g
(31%)
Fat
4.9g
(8%)
Saturated Fat
0.9g
(5%)
Cholesterol
11mg
(4%)
Sodium
202mg
(8%)
Fiber
4.7g
(19%)
Sugar
1.1g
(2%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1tomato | |
| Calories | 304kcal | 15% |
| Carbohydrates | 50.3g | 17% |
| Protein | 15.6g | 31% |
| Fat | 4.9g | 8% |
| Saturated Fat | 0.9g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 202mg | 8% |
| Fiber | 4.7g | 19% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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