Ingredients with Measurements:
- 4 large tomatoes
- 1 can of tuna, drained (5 oz)
- 2 tbsp of capers, drained
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped red onion
- 1/4 cup of chopped celery
- 1/4 cup of mayonnaise
- 1/4 cup of breadcrumbs
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the top of each tomato and scoop out the seeds and pulp with a spoon. Set the tomatoes aside.
3. In a mixing bowl, combine the tuna, capers, parsley, red onion, celery, mayonnaise, breadcrumbs, salt, and pepper. Mix well.
4. Stuff each tomato with the tuna mixture, pressing it down gently.
5. Place the stuffed tomatoes in a baking dish and bake for 25-30 minutes or until the tomatoes are tender and the filling is golden brown.
6. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 190
- Fat: 10g
- Carbohydrates: 12g
- Protein: 14g
- Fiber: 3g
- Sodium: 450mg
Substitutions for ingredients:
- Canned salmon or chicken can be used instead of tuna.
- Chopped olives can be used instead of capers.
- Chopped green onions can be used instead of red onion.
- Greek yogurt can be used instead of mayonnaise.
- Almond flour can be used instead of breadcrumbs.
Variations:
- Add chopped tomatoes to the filling for extra flavor.
- Top the stuffed tomatoes with shredded cheese before baking.
- Use different herbs and spices to change the flavor profile.
Tips and tricks:
- Use a serrated knife to cut the top off the tomatoes.
- Use a spoon to scoop out the seeds and pulp from the tomatoes.
- Press the filling down gently to make sure it stays in the tomatoes while baking.
- Serve the stuffed tomatoes with a side salad for a complete meal.
Storage instructions:
- Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed tomatoes in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed tomatoes on a bed of lettuce for a colorful presentation.
- Garnish with fresh parsley or chopped green onions.
Pairings:
- Serve with a side of garlic bread or crusty bread.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Quinoa or rice pilaf
Troubleshooting advice:
- If the filling is too dry, add more mayonnaise or Greek yogurt.
- If the tomatoes are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the tomatoes before cutting them.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Stuffed tomatoes have been a popular dish in Mediterranean cuisine for centuries.
Flavor profiles:
- The tuna and capers add a salty and savory flavor to the dish, while the fresh parsley and red onion add a fresh and herbaceous flavor.
Serving suggestions:
- Serve the stuffed tomatoes as a main dish for lunch or dinner.
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Taste: Tangy, Savory, Briny, Zesty, Herbaceous