- 1
- 60 mins
Ingredients
- 2 Tomatoes; Med-Large
- 2 tablespoons Red Onion; chopped
- 6 oz can Tuna
- 2 tablespoons Red Bell Pepper; diced
- 2 tablespoons Greek Yogurt; non fat
- 2 slices Pepper Jack Cheese
- 1 tablespoon Basil Salt and pepper to taste
Preparation
Step 1
Slice off the top of each tomato and scoop out the insides using a knife and a spoon. You can discard the “guts” of the tomato, use it in another recipe, eat it as-is, or feed it to your pig. Set tomato cups aside.
In a bowl, mix together tuna and yogurt with a fork until well blended. Add all remaining herb and vegetable ingredients and mix well with a fork.
Stuff the tuna mixture into the tomato cups. Use your fork to really press it in there and make it compact.
Top each tomato with a slice of Pepper Jack Cheese and place on a baking pan or baking dish. I like to use a loaf pan, since it is small and deep.
Set in the oven on broil for 3 minutes or until cheese melts and gets a little bit brown on top.
Serve immediately with salad greens or a side of your choosing