Baked Tuna Filled Tomatoes
- Reviews 1
Ready In: 55 mins
Serves: 8
Ingredients
- 8 vine-ripened tomatoes
- 125 g cream cheese, softened (can use light cream cheese if preferred)
- 1 lemon, juice and zest of, finely grated
- 425 g tuna, drained and flaked
- 3 green onions, thinly sliced
- 2 tablespoons mint leaves, finely chopped (or can use basil or coriander)
Directions
- Preheat oven to 180°C.
- Cut a thin slice from the top of each tomatoe. Set aside for later use.
- Scoop out the tomato flesh. Roughly chop the flesh.
- Place the tomato shells into a greased ceramic or glass dish.
- In a medium bowl- combine the cream heese, lemon rind and 2 tablespoons lemon juice and mix until well combined. Stir in half of the tomato flesh, tuna, onions and the mint.
- Spoon the mixture into the tomatoe shells. Replace tomato tops. Season with salt and pepper.
- Bake approx 35 minutes or until the tomatoes are just tender. Do not overbake as the tomatos will collapse and not hold their shape.
- Serve warm or at room temperature.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off