Pesto Tuna Stuffed Tomatoes

Serves 4 · 20 min prep · 4 min cook

Ingredients

• 4 large ripe beefsteak tomatoes
• 2 cans (5 oz each), drained canned solid white tuna in water
• 1/3 cup basil pesto
• 3 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1 celery stalk
• 1/4 cup chopped, plus leaves for garnish fresh basil leaves
• 1 tbsp, drained capers
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• pinch red pepper flakes
• 1/3 cup shredded mozzarella or Parmesan
• 1 tsp for drizzling extra-virgin olive oil

Instructions

1. 1Slice each tomato in half horizontally through the equator. Use a small spoon to gently scoop out seeds and inner pulp, leaving sturdy shells half an inch thick. Save the pulp for another use or discard watery seeds.
2. 2Sprinkle the hollowed interiors lightly with salt and set the halves cut-side down on a paper towel for 10 minutes so excess moisture drains.
3. 3Drain the tuna very well, pressing out liquid with a fork. Flake it into a medium bowl so no large chunks remain.
4. 4Finely dice the celery. Stir pesto, mayonnaise, lemon juice, diced celery, chopped basil, capers, salt, pepper, and red pepper flakes into the tuna until creamy and evenly green-flecked.
5. 5Pat the tomato shells dry inside and out. Arrange them cut-side up in a baking dish or on a sheet pan lined with parchment.
6. 6Mound the pesto tuna filling generously into each tomato half, packing lightly so it mounds above the rim without spilling.
7. 7Sprinkle shredded mozzarella or Parmesan over the tops. For a warm finish, broil on the upper rack 2 to 4 minutes until cheese melts and spots turn golden; watch closely. For a fully cold lunch, skip the broiler.
8. 8Drizzle with a whisper of olive oil and scatter fresh basil leaves. Serve two halves per person with a simple green side or crusty bread. They pack well chilled for desk lunches if kept upright.