Served with a green salad, these stuffed tomatoes make a delicious light lunch or dinner. If that sounds too virtuous, consider it a good excuse to end with a cheese plate!
Ingredients
4 medium Tomatoes, ripe but firm
½ c. Uncooked Quinoa, rinsed
1 5 oz. can Olive Oil-Packed Tuna (*see notes)
1 small Shallot, minced
2 Tbsp. Capers
½ c. chopped Italian Flat Leaf Parsley
1 Tbsp. chopped Fresh Oregano or ½ tsp. Dried Oregano
zest of ½ Lemon
1 Tbsp. Mayonnaise
2 tsp. Dijon Mustard
Instructions
Cut the tops off the tomatoes and scoop out the middle. Salt the cavities and place upside-down on a paper towel. Coarsely chop the tomato flesh and place in a mesh sieve over a large liquid measuring cup. Press with the back of a spoon to release juice. Add water if needed to reach 1 c.
Preheat oven to 375°.
Combine tomato water, quinoa, and ¼ tsp. kosher salt in a small saucepan. Bring to a boil, then reduce to a simmer and cover. Simmer until the quinoa is tender and the liquid has been absorbed, about 12 minutes. If any excess liquid remains, drain.
Combine cooked quinoa with tuna, shallot, capers, parsley, oregano, lemon zest, mayonnaise, and mustard. Stir to combine. Taste. Season with plenty of black pepper and salt, if needed (the tuna and capers will probably contribute enough).
Stuff the tomatoes with the quinoa mixture and place in a baking pan. Place the tomato tops alongside, if you'd like the quinoa to develop a bit of crunch on top. Rub the tomatoes with a little olive oil and roast until the tomatoes are tender and their skin is starting to shrivel but are still retaining their shape, 30-35 minutes. Allow to cool slightly or to room temperature, place the tops jauntily upon the quinoa stuffing, and serve.
Notes
* I made these with tuna that was packed in olive oil. If you're using water-packed tuna, you may need to add a bit more mayonnaise so the filling isn't too dry.
Recipe by strawberryplum at http://www.strawberryplum.com/quinoa-tuna-stuffed-tomatoes/