Tuna Melt Stuffed Tomatoes

These are really tasty and were a bit different for our family. We don't eat tuna that much and hot tuna isn't something I've been a fan of in the past. These surprised me! I'll definitely be making these again.


Tuna Melt Stuffed Tomatoes (Serves 1)
Containers: 1 red, 1 green, 2 spoons, 1 blue

Ingredients:

2 medium beefsteak tomatoes
1 small can of tuna, drained
2 spring onions, thinly sliced
2 tsp extra virgin olive oil
1 tsp Dijon mustard
Sprinkle of smoked paprika
30g grated cheddar


Directions:

1) Preheat the grill and put an oven rack on the top rung of the oven.

2) Cut a ¼ inch slice off the top of each tomato, so that the seeds are fully exposed. Use a spoon to scoop out and discard the seeds, being careful not to rip the sides of the tomato. Put the tomato cups on a baking sheet.

3) Combine the tuna, spring onions, olive oil, Dijon mustard and smoked paprika in a mixing bowl and mix together. Spoon half the mixture into each tomato cup.

4) Grill until the tuna is warm and the tops of the tomatoes are starting to shrivel and brown (approx. 5 to 7 minutes)

5) Sprinkle the cheese on top of the cups and grill until the cheese is melted and slightly browned (approx. 30 seconds to 1 minute).

6) Serve with roasted asparagus and baked sweet potato. 

 ---- Asparagus (drizzled with olive oil, seasoned to taste, roasted for 15 minutes)

----- Small sweet potato (baked at 200°C for 45 minutes)