Tuna & Cashew Stuffed Tomatoes

Well, this is the last of my tuna! (Expect canned salmon recipes next, I still have some cans to get rid of.) Regardless, I was trying to think about recipes that would help me cut down on my empty carb consumption (since I’m Italian and that’s about ALL we eat when you exclude meat from the equation). So, I came up with this recipe and it is SO good.

Serves 4.

110 calories per serving

Ingredients:

  • 2 medium/large tomatoes
  • 2 5oz cans tuna, drained and rinsed
  • 1/2 large onion, diced
  • 1/4 cup cashews
  • 1/2 tsp rosemary
  • 1 tsp granulated sugar

Directions:

  1. Preheat oven to 350.
  2. Halve tomatoes and remove insides (it’s easiest to carve a “heart” with a paring knife as deep as possible without piercing the tomato’s skin and working the inside out slowly).
  3. Dice cashews.
  4. Combine tuna, onion, cashews, rosemary, and sugar.
  5. Pack tuna mixture into empty tomatoes.
  6. Bake at 350 for 15-20 minutes.
2 years ago