Baked Tomatoes With Tuna, White Beans And Bread Crumbs
In this recipe, juicy ripe tomatoes are filled with a flavorful mixture of tuna, beans, onion, capers, and vinegar, then topped with crispy garlic-infused breadcrumbs. Baked until golden and fragrant, these stuffed tomatoes are a delightful combination of textures and tastes that make for a satisfying dish. Serve them warm for a delicious and nutritious meal.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 slices crusty artisan-style bread, each about 1/2 inch thick
- 1 garlic clove, peeled but left whole
- 2 Tbs. chopped fresh flat-leaf parsley
- 4 large or 8 small ripe tomatoes
- 1 can (5 oz.) water-packed albacore tuna, drained
- 1/2 cup low-sodium canned cannellini or butter beans, drained and rinsed
- 2 Tbs. minced red onion
- 1 Tbs. capers, drained
- 1 tsp. sherry vinegar
Instructions
- Preheat an oven to 300°F. Lightly grease a baking dish with 1 tsp. of the olive oil.
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Place the bread slices on a baking sheet and bake until crisp and beginning to brown, about 15 minutes. Scrape the garlic clove on one side of each warm bread slice. Let the bread cool, then tear into chunks and put in a food processor. Whirl to make uniform coarse crumbs. Transfer the bread crumbs to a bowl and mix with 2 tsp. of the olive oil and 1 Tbs. of the parsley. Increase the oven temperature to 375°F.
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Cut a uniform opening in the top of each tomato around the stem and remove the tops. Using a melon baller, gently scoop out the core and seeds of the tomatoes, leaving the side walls intact. Arrange the tomatoes, cut side up, in the prepared baking dish.
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In a large bowl, combine the tuna, beans, onion, capers, vinegar, the remaining 1 Tbs. olive oil and the remaining 1 Tbs. parsley. Stir to mix, using a fork to break up the tuna. Spoon the filling into the tomatoes, dividing it evenly and mounding it slightly on top. Cover the filling generously with the bread crumbs.
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Bake until the bread crumbs are golden, the sides of the tomatoes are soft and the skins have just begun to split, 20 to 25 minutes. Let cool slightly and serve. Serves 2.
- Adapted from Williams-Sonoma <i>Healthy in a Hurry</i>, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).
Yield
Serves 2.
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