This is the perfect Summer recipe!
It’s completely delicious, nutritious, and super duper easy to make.
Tuna Stuffed Tomatoes.
It’s a great summer dish that everyone can enjoy! I paired my tomatoes with a rice-quinoa mix 🙂
Tuna Stuffed Tomatoes
6 beefstock tomatoes
1 can of Tuna
4 Laughing Cow Swiss wedges
1 cup spinach (frozen or freshly cooked)
1 1/2 cups Part Skim Mozzarella Cheese, grated
1 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
Salt and Pepper to taste
Look at those gorgeous tomatoes!
Preheat your oven to 350°F. Wash your tomatoes and cut off the top. Save the top and chop it up to add to your filling. Hollow them out.
I used frozen spinach, but you can use fresh. Defrost/cook your spinach. (If you have leftover, especially if you used frozen, save it and add it to your omelet for breakfast the next morning!)
Grab your can of Tuna.
Dump it into a bowl and mash it up with a fork. Add all your seasonings.
Add the spinach and leftover tomato tops.
Mix in your Laughing Cow wedges (feel free to add more if you want it more cheesy!)
Stuff each tomato with about a Tbsp of filling.
Take your Mozzarella Cheese and top each tomato with about 1/4 cup.
Bake in the oven for about 30 minutes or until the tomatoes are tender and the cheese has melted.
Pair with a great glass of wine and you’re all set!
