The baked stuffed tomatoes with tuna are an easy, quick, and delicious recipe. I had some salad tomatoes and wanted to stuff and gratin them in the oven, so I used what I had at home to prepare a tasty recipe, a delicious dish that saved our dinner. The baked stuffed tomatoes are soft with a creamy filling, without eggs, perfect as a main course but also as an appetizer. Made this way, they will be loved by both adults and children; Matilde loved them, and they are also delicious when cold!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5 oz canned tuna (drained weight)
- 2/3 cup breadcrumbs
- 1/2 cup pecorino cheese
- 6 tomatoes
- to taste basil
- to taste salt
- to taste black pepper
- to taste oregano
- to taste extra virgin olive oil
Steps
The baked stuffed tomatoes with tuna are very simple and quick to prepare. First, wash the tomatoes well, cut off the stem end, score the flesh with a knife, and thoroughly hollow them out, removing the seeds.
Roughly chop the flesh and the “cap” you cut off initially, set them aside.
In a food processor, add the breadcrumbs, basil, tomato flesh, salt, pepper, oregano, grated pecorino cheese, and blend. Then add the drained tuna and blend again quickly.
Place the tomato shells on a baking tray, salt them, and fill them with the prepared stuffing. Top the baked stuffed tomatoes with a sprinkle of grated pecorino cheese, drizzle with oil, and bake in a preheated oven at 400°F for 20 minutes.
Notes:
The baked stuffed tomatoes with tuna can be stored at room temperature for a few hours or in the fridge for a couple of days. To make them even more delicious, you can add some pitted olives to the filling.
More tomato recipes HERE
