Tuna-Stuffed Tomatoes
- 2 cans (6-1/8 ounces each) water-packed tuna, drained
- 1/2 cup seasoned dry bread crumbs
- 1/4 cup chopped onion
- 1/4 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Italian seasoning
- 1 large egg, beaten
- 4 medium fresh tomatoes
- 1 cup shredded mozzarella cheese
- Sour cream, optional
- In a bowl, separate tuna into very small pieces. Add bread crumbs, onion, mustard, cayenne pepper, Italian seasoning and egg; mix well. In a medium saucepan, cook mixture for 2-3 minutes over medium heat. Set aside. Slice off 1/2 in. of each tomato top. Leaving a 1/4-in.-thick shell, scoop out pulp and discard. Spoon tuna mixture into shells and place in a baking dish. Top with mozzarella cheese and brown lightly under broiler. Garnish with sour cream if desired.
water, bread crumbs, onion, ground mustard, cayenne pepper, italian seasoning, egg, tomatoes, mozzarella cheese, sour cream
Taken from www.tasteofhome.com/recipes/tuna-stuffed-tomatoes/ (may not work)