Pesto Jalapeno Garlic Albacore Stuffed Tomatoes

Ingredients

• 4 small ripe tomatoes
• 1 can Oregon’s Choice Jalapeno Garlic Albacore, drained
• 3 tbsp basil pesto
• 1 tsp lemon juice
• Freshly cracked black pepper, to taste
• Optional: shaved Parmesan, ricotta, or mozzarella
• Olive oil, for drizzling

Instructions

1. Prep the tomatoes: slice off the tops and scoop out the seeds and pulp to create tomato “bowls.”
2. Place the hollowed tomatoes on a baking sheet, drizzle lightly with olive oil, and broil for 2–3 minutes until just softened and the edges browning. Watch closely to prevent scorching.
3. In a bowl, mix the tuna with pesto, lemon juice, and black pepper until well combined.
4. Remove the tomatoes from the oven and spoon the tuna mixture into each tomato.
5. Top with shaved Parmesan or a small dollop of ricotta or mozzarella, if using.
6. Return the stuffed tomatoes to the broiler for 1–2 minutes, just until the filling is warmed through and the cheese begins to melt.
7. Serve warm as a light lunch, starter, or part of a composed plate.