White Bean Tuna Baked Tomatoes

Aug 31, 2020 | Main Meals

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 



  • 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 


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 


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I understand first hand how frustrating weight loss programs can be without the proper guidance. My goal is to help you change your mindset from restrictive dieting to one of freedom and confidence around food. I’d love to help you on your journey.


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