We’re going to stuff tomatoes with quinoa, tuna, and capers and roast them ’til they’re a little shriveled and way too cute. We’ll eat them outside while it’s still the season to dine al fresco. We’ll open a bottle of wine just for the fun of it, forget about the crud that’s going wrong, and focus on what’s going right: dinner.
Quinoa & Tuna Stuffed Tomatoes
- 4 medium Tomatoes (ripe but firm)
- ½ c. Uncooked Quinoa (rinsed)
- 1 5 oz. can water packed Tuna (*see notes)
- 1 small Shallot (minced)
- 2 Tbsp. Capers
- ½ c. chopped Italian Flat Leaf Parsley
- 1 Tbsp. chopped Fresh Oregano or ½ tsp. Dried Oregano
- zest of ½ Lemon
- 1 Tbsp. plain low fat Greek yogurt
- 2 tsp. Dijon Mustard
- Cut the tops off the tomatoes and scoop out the middle. Salt the cavities and place upside-down on a paper towel. Coarsely chop the tomato flesh and place in a mesh sieve over a large liquid measuring cup. Press with the back of a spoon to release juice. Add water if needed to reach 1 c.
- Preheat oven to 375°.
- Combine tomato water, quinoa, and ¼ tsp. kosher salt in a small saucepan. Bring to a boil, then reduce to a simmer and cover. Simmer until the quinoa is tender and the liquid has been absorbed, about 12 minutes. If any excess liquid remains, drain.
- Combine cooked quinoa with tuna, shallot, capers, parsley, oregano, lemon zest, yogurt , and mustard. Stir to combine. Taste. Season with plenty of black pepper and salt, if needed (the tuna and capers will probably contribute enough).
- Stuff the tomatoes with the quinoa mixture and place in a baking pan. Place the tomato tops alongside, if you’d like the quinoa to develop a bit of crunch on top. Rub the tomatoes with a little olive oil and roast until the tomatoes are tender and their skin is starting to shrivel but are still retaining their shape, 30-35 minutes. Allow to cool slightly or to room temperature, place the tops jauntily upon the quinoa stuffing, and serve.
* I made these with tuna that was packed in olive oil. If you’re using water-packed tuna, you may need to add a bit more yogurt so the filling isn’t too dry.
