INGREDIENTS
10 oz. fresh cooked tuna
6 ripe beefsteak tomatoes
2 TBSP. butter
1 tsp. minced garlic
1/2 medium onion, chopped
5 oz. crimini mushrooms, finely chopped
3 cups breadcrumbs
1 cup shredded mozzarella cheese
1-2 TBSP. olive oil
DIRECTIONS
Preheat oven to 450 degrees.
Halve each tomato; hollow out to make a shallow well.
Place on baking sheet lined with foil.
Heat butter over low heat, add garlic and onion; cook until softened.
Add mushrooms; cook 2 minutes.
Carefully break up tuna with a fork.
In a large bowl, combine tuna, garlic mixture, breadcrumbs and cheese.
Fill each tomato half with 1/2 cup of the filling.
Drizzle olive oil over each half.
Bake 10-12 minutes.
Place under broiler until tops are lightly browned and crisp.
Serves 12.
