tuna and goat cheese stuffed tomatoes

Ingredients

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

Recipe

Preparation Time: 45 mins Cook Time: 27 mins Ready Time: 1 hr 12 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• 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.
• scoop mixture into tomato shells up to the top of each tomato. place on a foil-lined baking sheet.
• 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.
• bake in the preheated oven for 25 minutes, then broil right before serving until tops are lightly browned, about 1 to 2 minutes.