Tuna and Goat Cheese Stuffed Tomatoes

My neighbor delivered a very large bag of his summer tomatoes, and I didn't want them to go to waste. I experimented with the stuffing mixture until my husband loved this combo. Easy, tasty, satisfying, and a good choice for hot summer nights!

• Preparation Time: 45 mins
• Cooking Time: 27 mins
• Total Time: 1 hr 12 mins
• Calories: 367 Calories

Ingredients

• 1 teaspoon minced garlic
• ½ cup finely chopped celery
• 1 tablespoon toasted sesame seeds
• ½ cup finely chopped red bell pepper
• 6 large tomatoes
• ½ cup finely chopped mushrooms
• ½ cup finely chopped red onion
• 2 tablespoons shredded Parmesan cheese
• 1 teaspoon garlic salt, or to taste
• Salt and pepper, to taste
• 1 (12 ounce) can albacore tuna in water, drained and flaked
• 4 ounces crumbled goat cheese
• 8 ounces mascarpone cheese, room temperature
• ½ cup finely chopped cucumber
• 2 teaspoons sunflower seeds
• 1 teaspoon onion powder, or to taste
• 1 tablespoon dried parsley flakes, for garnish (Optional)
• 1 teaspoon Worcestershire sauce (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Cut a thin slice off the top of each tomato, and gently scoop out pulp and seeds, leaving a 1/2 inch wall. Finely dice 1/2 cup of the pulp and set aside. Season the inside of each hollowed tomato with pinches of salt and pepper.

Step 3

Mix reserved diced tomato pulp, goat cheese, mascarpone cheese, tuna, red onion, cucumber, mushrooms, red pepper, celery, garlic, and sesame seeds in a large bowl.

Step 4

Scoop mixture into tomato shells up to the top of each tomato. Place on a foil-lined baking sheet.

Step 5

Sprinkle each tomato with sunflower seeds, Parmesan cheese, garlic salt, onion powder, salt, and pepper. If desired, sprinkle each tomato with parsley flakes and Worcestershire sauce.

Step 6

Bake in the preheated oven for 25 minutes, then broil right before serving until tops are lightly browned, about 1 to 2 minutes.