Here’s your next WFH (work from home) lunch! I pulled this together with pantry staples and a few leftovers (slide 2). If you don’t have tomatoes, you can easily use zucchini as a vessel. Light and easy; prepare these the night before up to the step of stuffing the tomatoes. Just bake when you’re ready to eat! #healthylunchideas  

White Bean Tuna Baked Tomatoes 

Prep: 10 minutes

Bake: 25 minutes 

Makes: 4 Baked tomatoes 

 

ingredients: 

• 1 ounce crusty bread 

• 2 garlic cloves

• ¼ cup parsley + more for garnish 

• 1 tbsp + 1 tsp olive oil 

• Salt & pepper 

• 4 large ripe tomatoes 

• 5 ounce can Tuna in water 

• ½ cup white beans 

• 2 tbsp red onion, minced 

• 1 tbsp sherry vinegar 

Directions: 

Preheat oven to 375 degrees F. 

1. Using a food processor, process bread, garlic, parsley and 1 tsp olive oil until bread crumbs form. Set aside. 

2. Cut tops of tomatoes off, hollow out tomatoes using a spoon. (see tip)

3. In a bowl, toss together Tuna, beans, onion, vinegar, remaining 1 tbsp oil and bread crumb mixture; season with ½ tsp salt and pinch of pepper.  

4. Stuff each tomato with equal parts of tuna-bean mixture. Place on baking sheet and bake for 20 to 25 minutes. Remove and sprinkle with additional parsley. 

5. Serve warm or at room temperature. 

Tip: Use the leftover tomato in an omelet or dress with oil, vinegar and cucumber as a side salad. 

 

Nutrition Information per tomato: 152 calories; 15g carbohydrate; 6g total fat; 12g protein; 420mg sodium; 2g fiber