Stuffed Tomatoes With Tuna Recipe – Learn with Experts:-When you combine the freshness of tomatoes with the savoury richness of tuna, you end up with a combo that is not only delicious but also fresh. In order to make a mixture that is both flavourful and textually diverse, this wonderful recipe combines the two components in order to produce a mixture that is both.Â
Stuffed Tomatoes With Tuna Recipe – Learn with Experts
Whether you serve them as an appetiser, a light lunch, or a colourful side dish, these stuffed tomatoes are sure to surprise your visitors and delight your taste buds. They are also likely to delight your taste buds. In any of these three capacities, they are certain to be a hit with the audience.
Ingredients
- 4 large ripe tomatoes
- 1 can (5 oz) tuna, drained
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Optional: 1/4 cup grated cheese (such as Parmesan or cheddar)
Also see : Salmon Quinoa Salad Recipe – Learn like a Pro
Instructions
Prepare the Tomatoes: To remove the pulp and seeds from the tomatoes, slice off the tops of the tomatoes and scoop them out, leaving the shells hollow. Take extra precautions to avoid puncturing the skin. The interior should be lightly seasoned with salt and pepper, and then it should be set.
Prepare the Filling: Mix the tuna that has been drained, the chopped red onion, the celery, the mayonnaise, the lemon juice, and the parsley together in a mixing dish. Add salt and pepper to taste, and season with salt. If grated cheese is being used, add it to the mixture and stir it until it is completely incorporated.
Stuff the Tomatoes: Applying light pressure to pack the tuna mixture into each tomato shell, fill each tomato with the mixture. If you want to make the presentation more appealing, you can mound the filling only a little bit above the top of the tomato.
Serve or Bake: It is recommended that you place the tomatoes in the refrigerator for approximately half an hour before serving if you prefer them cold. Alternately, you can bake them in an oven that has been preheated to 350 degrees Fahrenheit (175 degrees Celsius) for ten to fifteen minutes, until they are completely heated through and the tops are faintly brown.
Garnish and Serve: If you so wish, you can top the stuffed tomatoes with some additional chopped parsley or a sprinkle of grated cheese once they are well prepared. As a stand-alone dish or as part of a meal that includes a fresh salad, you can serve them to your guests.
Nutrition
- Calories: Approximately 150 per stuffed tomato (varies based on ingredients used)
- Protein: Around 10 grams
- Fat: Approximately 10 grams
- Carbohydrates: About 5 grams
- Fiber: Around 1 gram
Tips
To get the greatest results, use tomatoes that are ripe but still firm. There is no restriction on the ability to personalise the filling by including items such as chopped olives, capers, or sliced bell peppers.
Greek yoghurt can be used in place of mayonnaise with the intention of creating a lighter version. It is possible to prepare these stuffed tomatoes in advance and then store them in the refrigerator until they are ready to be served.
FAQ
Q.1) Can I use fresh tuna instead of canned?
Unquestionably! Simply prepare the fresh tuna by cooking it and flaking it before combining it with the remaining ingredients.
Q.2) How long will the stuffed tomatoes last in the refrigerator?
You can keep them for up to two days if you store them in a container that is airtight. However, it is recommended that you consume them within twenty-four hours of purchase for the best flavour and texture.
Q.3) Can I freeze the stuffed tomatoes?
Although it is technically possible to freeze the tomatoes and the filling, doing so is not suggested because it may alter the texture of the tomatoes and the filling.
