Italian Tuna Stuffed Tomatoes

I love me a big, juicy hamburger.Try as hard as I might, eating “healthy” is just plain hard. I want to eat all the things! Unfortunately, my body does not want me to eat everything I lay eyes on. And so, I’m in the position that I am in today…trying to make better food choices. Notice – I didn’t say DIET. That is truly a four-letter word in my book. Plus, diets are almost always broken. I’m not trying to create a new person with my food choices – just make better choices occasionally.As much as I love chicken and ground turkey, I’m tired of them. I’m even tired of salmon, and I love salmon! So in my search for healthy dinner recipes, I came across a tuna recipe. Now, I’m not big on tuna. But, I figured for one meal, I could try something new.The recipe I tried was a stinker. Absolutely terrible. The fish had zero flavor and it just looked like mush. So I created my own recipe.This recipe is an Italian tuna stuffed tomato. It’s juicy, flavorful, has different textures in it, and is low in calories. It’s also quick to throw together so you can make a good choice for dinner before you have time to jump in the car to get fast food.

Ready for a healthy tuna recipe? Let’s get to it!

Italian Tuna Stuffed Tomatoes

• 6 medium tomatoes
• 1 can (15.5 ounces white beans, drained and rinsed)
• 1 teaspoon minced garlic
• 2 teaspoons Dijon mustard
• 2 teaspoons finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 cans (5 ounces each light tuna in oil, drained and flaked)
• 1 cup Italian seasoned breadcrumbs
• ½ cup grated Parmigiano-Reggiano cheese
• 1 tablespoon olive oil
• Salt and pepper (to taste)

1. Preheat the oven to 425 degrees. Remove the top quart of tomatoes, and scoop out the core and seeds. Season the tomato cups with salt and pepper.
   
2. Chop ¼ cup of the tomato core. Discard the remaining seeds and cores.
   
3. In a bowl, slightly mash about half the beans, then stir in chopped tomato, ½ cup breadcrumbs, ¼ cup Parmigiano-Reggiano, garlic, mustard, lemon zest, and lemon juice. Gently fold in tune and remaining beans. Season with salt and pepper.
4. Transfer tomato shells to a baking dish, and fill each with the tuna mixture, dividing evenly and mounding slightly.
   
5. In a bowl, stir together the remaining ½ cup breadcrumbs, ¼ cup of Parmigiano-Reggiano, and oil. Season with salt and pepper.
6. Top the tomato shells with the breadcrumb mixture. Loosely cover with foil and bake until softened lightly, about 30 minutes. Uncover and bake until the breadcrumbs are golden brown, about 5 minutes. Serve immediately.
   

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One Pot Shrimp & Corn Chowder

Sometimes, I get tired of chicken.I think that’s normal though. We eat a lot of chicken dishes in our house.Grilled chicken.Fried chicken.Baked chicken.Chicken. Chicken. Chicken.After all, it’s easy to cook, you can change the flavor just by adding a different sauce or spice, and it cooks relatively quickly.So for tonight’s dinner, I’m mixing things up and making shrimp. Shrimp is so great to cook with because it takes literally 3 minutes to cook completely and it’s packed with protein!If you’re looking for a one pot wonder, this is it! Everyone at my house gobbled it up and we’re asking for more!

What can I substitute for the bacon?

First of all, bacon is delicious, so why would you want to skip it? But I get it. So instead of bacon you could opt to cook the potatoes in a little vegetable oil and then skip the bacon topping. Or you could change up the flavor profile completely and use sausage. It’s totally up to you!

What’s the difference between a chowder and a soup?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick. A chowder may have the same ingredients, but is more chunky, creamy and thick, much like a stew. While this “chowder” is not thick in consistency, it does have milk as the main liquid - so it’s a chowder.

One Pot Shrimp & Corn Chowder

One pot holds it all - perfectly cooked shrimp, tender potatoes, corn, and savory bacon. This is a quick recipe to make for any weeknight dinner!

• 12 oz bacon (cut into 1/2 inch pieces)
• 8 green onions (thinly sliced crosswise)
• 4 medium baking potatoes
• 4 Tablespoons all-purpose flour
• 6 cups milk
• 2 teaspoons Old Bay seasoning
• 1 teaspoon dried thyme
• 3 cups water
• 16 oz frozen corn (thawed and drained)
• 32 oz large shrimp (peeled and deveined)

1. In a stockpot, cook bacon over medium-high heat until crisp and browned, about 4-6 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

2. Add potatoes and flour to the pot and cook, stirring, about 1 minute.

3. Add milk, seafood seasoning, thyme and water. Bring to a oil, and then reduce to a simmer. Cook, stirring occasionally, until the potatoes are tender, 10 to 12 minutes.

4. Add corn, shrimp, and green onions. Cook until the shrimp are just opaque, 2 to 3 minutes. Season with salt and pepper.

5. Serve immediately and top with bacon.

Products Used:

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