Tuna Stuffed Tomato
|Tomato||6 Ounce (1 In Number)|
|Onion||2 Teaspoon, finley diced|
|Celery||1 Teaspoon, finley diced|
|Worcestershire sauce||1⁄2 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Canned tuna||4 Ounce, drained|
|Seasoned bread crumbs||1 Tablespoon, dried|
|Seasoned dried bread crumbs||3 1⁄2 Teaspoon (1 Tablespoon Plus 1/2 Teaspoon)|
1) Slice the top of the tomato off. Take out and discard the core. Reserve the slice.
2) Scoop out the tomato pulp and reserve it.
3) Use salt and pepper to sprinkle the inside of the tomato shell.
4) Place the shell on paper towels to drain, keeping the cut-side down.
5) Preheat oven to temperature of 350 degrees.
6) Chop the tomato pulp and put the pieces in a small non-stick skillet.
7) Add the celery, onion, thyme, Worcestershire sauce and pepper.
8) Cook the mixture over moderate heat, occasionally stirring, till all the liquid has evaporated.
9) Take the skillet off the heat and add the bread crumbs and tuna. Mix well.
10) Into the tomato shell, spoon the tuna mixture. Pack the filling firmly and also mound it but ensure that the tomato shell is not split. Replace the reserve slice on the top.
11) Use non-stick spray to spray a 6-ounce custard cup.
12) Place the stuffed tomatoes in the cup and bake in preheated oven till the filling is firm and the skin of the tomatoes starts to peel. This takes about 20 minutes of baking.
13) Serve hot after garnishing with parsley.