Baked Tuna Stuffed Tomatoes
|Ripe tomatoes||4 Medium (Firm Ones)|
|Lemon juice||2 Teaspoon|
|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Small, chopped|
|Carrot||1 Medium, peeled and chopped|
|Skim milk||1 Cup (16 tbs)|
|Water packed light tuna||1 Can (10 oz), drained and flaked|
|Capers||1 Teaspoon, chopped|
|Black pepper||1⁄4 Teaspoon|
|Dry bread crumbs||3 Tablespoon|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
Preheat the oven to 350°F.
Core the tomatoes and hollow them out, leaving shells 1/4 to 1/2 inch thick.
Sprinkle the insides of the tomatoes with the lemon juice, then drain them upside down on paper towels for 10 minutes.
In a medium size heavy saucepan, melt the margarine over moderate heat; add the onion and carrot and cook, uncovered, until soft about 5 minutes.
Blend in the flour and cook, stirring, for 1 minute.
Add the milk and cook, stirring constantly, until thickened about 3 minutes.
In a medium size bowl, combine the sauce with the tuna, capers, pepper, 2 tablespoons bread crumbs, and all but 1 tablespoon of the cheese.
Spoon the mixture into the tomatoes and set them in an ungreased baking pan just large enough to hold them.
Sprinkle the tops with the remaining bread crumbs and cheese; bake, uncovered, for 15 minutes or until heated through.
Raise the oven temperature to broil and broil the tomatoes about 6 inches from the heat for 1 minute or until tipped with brown.