Garlic & Tuscan Herb Tuna Stuffed Roast Tomatoes

Warm baked tomatoes stuffed with flavorful garlic, herb tuna and wild brown rice is a wonderful side dish or meal.

40 Minutes Total Time

5-6 Servings


  • 5 oz. can Genova Garlic & Tuscan Herb Yellowfin Tuna
  • 5-6 large tomatoes on vine
  • 1/2 cup cooked brown or wild rice
  • 2 Tablespoon chopped red onion
  • 1 stalk celery, diced
  • 1/4 cup shredded parmesan cheese
  • 1/4 teaspoon salt, or to taste
  • 1 Tablespoon chopped Italian parsley, plus extra for topping

Balsamic Dressing

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon mustard
  • 1 clove fresh garlic, minced
  • 1/2 teaspoon salt
  • black pepper, to taste


  1. Preheat the oven at 450°F.
  2. Slice the tops off the tomatoes (reserve for later) and gently core out the insides, leaving a thick wall on the tomatoes. Invert upside-down on paper towel to drain. Set aside.
  3. Combine the tuna with the flavored tuna oil, cooked rice, red onion, celery, parmesan, salt, and parsley.
  4. Stuff the tomatoes with the tuna mixture and place in a baking dish or baking sheet pan. Place the reserved tomato tops on the baking sheet pan off to the side of the stuffed tomatoes. Lightly oil the tomatoes and tops.
  5. Bake for 10-15 minutes or until the tomatoes are tender and the tuna filling is heated through.
  6. While the tomatoes bake, make the dressing. Whisk together all the balsamic dressing ingredients (olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt, and pepper).
  7. After the tomatoes are baked, drizzle the dressing over the tomatoes. Finish with the roasted tomato tops. Serve warm or at room temperature.


Find Genova Seafood in stores and online.