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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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 304 kcal
Course: Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat your oven to 400F.
  2. In a medium bowl, combine tuna, cooked rice, onion, celery, garlic, lemon juice, parsley and salt.
  3. Cut the top off of your tomatoes and gently scoop out the insides, leaving the thick wall intact.
  4. Stuff the tomatoes with the tuna and rice mixture.
  5. 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.
  6. 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.
  7. Let stand 5 minutes for the juices to settle before serving.

Nutrition Information

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

% 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.