Stuffed Tomato with Tuna

Ingredients

 • ¼ cup bell pepper
• 1 slice bread (rye, pumpernickel,
flourless)
• 1 tsp parmesan cheese
• ¼ cup mushrooms
• 1 tsp oil, olive
• ¼ cup onion
• ¼ cup scallions
• ½ medium tomato
• 3 oz tuna, canned in water
• 1 tsp garlic
Spices / Flavoring

 • ¼ tsp salt, lite
• ¼ tsp black pepper
• ¼ tsp parsley, dried
• ¼ tsp dried basil

Preparation:
Dry bread out in 200 degree oven
and, once cooled, crumble to make
bread crumbs. Set aside.

Preheat oven to 350 degrees.

Wash and dry tomatoes. Cut in half
and remove seeds. Drain upside
down on paper towels while
preparing stuffing.

To make stuffing, combine the oil,
basil, parsley, tuna, onion,
mushrooms, garlic, parmesan
cheese, bread crumbs, salt and
pepper. Divide the stuffing between
the tomato halves. Place tomatoes in
a baking pan. Spoon 2 tablespoons
olive oil over the tops of the
tomatoes. Bake 25-30 minutes or
until filling is crisp and golden. Serve
hot.