Tuna Melt Stuffed TomatoesPosted: August 14, 2016
I love tuna melts. They carry such an interesting flavour combination with their tuna, tomato and cheese combination of deliciousness. I was perusing the latest All You Need is Cheese Magazine, put together by the Dairy Farmers of Canada, and I came across a recipe for Tuna Melt Stuffed Tomatoes. Instant inspiration!
I didn’t have many of the items the recipe called for on hand, so I substituted them. These turned out so incredibly delicious, I am so happy with the variations!
First, make sure that your tomatoes are sitting upright. I used some larger tomatoes on the vine that I picked up at the Strathcona Market, so they sat upright nicely on their own. If you’re using any other kind of tomato, you can cut a thin slice off the bottom of each tomato. Then, cut the top off to create a large enough opening to stuff them.
For the stuffing, I used oats, Gruyere, onion, the reserved tomato flesh and liquid. Dice the tomato flesh and add the other stuffing ingredients. Add reserved tomato liquid to help soften up the oats.
I baked the tomatoes on the grill, because it was waaaaay too hot in my house to even fathom turning on the oven. I grilled the dish on medium for about 20 mins (until the cheese was all melty and gooey).
Tuna Melt Stuffed Tomatoes (modified from All You Need is Cheese)
You will need:
6-8 large tomatoes (I used large on the vine, but beefsteak tomatoes would be perfect for these!)
1 can of tuna
1/2 cup Gruyere, cut into small cubes
1 medium onion, diced
3/4 cup rolled oats
If baking, preheat oven to 450. If grilling, preheat BBQ to medium-high. In both instances, line a large baking dish with foil.
Make sure that your tomatoes are sitting upright. If they aren’t, cut a thin slice off the bottom of each tomato. Then, cut the top off to create a large enough opening to stuff them. Scoop out their insides and reserve the flesh and liquid. Dice the tomato flesh and add to a large bowl. Add oats, tuna onion and Gruyere. Add reserved tomato liquid and mix well to coat. Stuff each tomato with filling and top with tomato cap. Bake on grill or in oven for 15-20 mins until the filling is very hot and cheese has melted. Serve right away and enjoy every last crumb.
*Tip: If you have any extra filling, bake alongside tomatoes in a separate dish and eat it right out of the pan.