Italian Tuna Stuffed Heirloom Tomato

Serves: 1

Summer fruits and vegetables are my favorite! They are so sweet and juicy and full of color! This recipe is a great way to use some of those beautiful heirloom tomatoes that are in season right now! They can be served hot or cold and make a perfect lunch time meal!

Fit Ingredients

  • 2 medium heirloom tomatoes
  • 1-3oz pouch low sodium tuna
  • 1/4 c low sodium, fat free ricotta
  • 1 light string cheese, diced (or 1 oz shredded cheese) – I used a smoked mozzarella
  • 1 tsp (5g) psyllium husk (or you could use flax)
  • 1/4 tsp garlic powder
  • 1/2 tsp italian seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp salt (optional)
  • 1 tsp olive oil
  • grated parmesan cheese, optional


Pre heat your oven to 375 degrees. Line a small baking dish with foil. Cut the top of your tomatoes and hollow out the middle. Dice the insides of the tomato and put in a bowl. Add your tuna, ricotta, cheese, psyllium husk and spices to the bowl. Mix well. Scoop half of the filling into each tomato. Drizzle the top of each with 1/2 tsp of olive oil. Bake for about 30-35 minutes of until the cheese is melted and cooked through. Sprinkle with additional parmesan cheese, if desired. Enjoy!



Calories: 314.1, Protein: 36.6g, Carbs: 28.1g, Fat: 8.8g (3g Saturated), Sodium (not including additional salt or parmesan): 255mg, Fiber: 15g (Net Carbs: 13.1g)


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