Tuna Stuffed Tomatoes Recipe
Tuna Stuffed Tomatoes aren't your grandma's lunchtime favorite. They're so much more, thanks to a delectable balsamic glaze!
Servings 4
Calories 130kcal
Ingredients
- 1/2 cup Balsamic Vinegar (good quality)
- 4 large Beefsteak Tomatoes
- 1 teaspoon Sea Salt
- 2 5- ounce cans Tuna drained (Albacore)
- 4 teaspoons Olive Oil (good quality)
- Fresh Basil chopped (for garnish)
Instructions
To Make the Glaze:
- Put the balsamic vinegar in a small saucepan and bring to a boil on high heat.
- Once boiling, reduce the heat to medium low and simmer until it has reduced to about 1/2 and coats the back of a spoon, which is about 5-10 minutes.
- Transfer to a bowl and set aside to cool (It thickens once cool.)
For the Tomatoes:
- Cut a large circle into the tops of the tomatoes and use a small spoon to follow each one out, making sure you don’t through the bottom or sides.
- If the tomatoes are wobbly, you can cut the bottoms flat, but make sure you don’t go through the tomato. Sprinkle 1/4 teaspoon of sea salt inside each tomato.
- Drizzle 1/2 tablespoon of balsamic vinegar on the inside of each tomato and then pack each tomato with 1/2 can of tuna.
- Drizzle each tomato with another 1/2 Tablespoon of vinegar and then 1 teaspoon of olive oil.
- Garnish with basil and DEVOUR!
Nutrition
Calories: 130kcal | Carbohydrates: 10g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 704mg | Potassium: 415mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1053IU | Vitamin C: 17mg | Calcium: 30mg | Iron: 1mg