Fromagerie l'Ancêtre Recette pavé de saumon sauce Baluchon et vin blanc

Main course

Tuna melt stuffed tomatoes

  • Serving 6 à 8
  • Preparation 20
  • Cooking 20


  • 6–8 large tomatoes
  • ¾ cup (175 mL) cooked quinoa
  • 1 can (6 oz – 180 g) tuna in water, drained
  • ¼ cup (60 mL) red onion, chopped
  • ⅓ cup (75 mL) olives, pitted and sliced
  • 1 tbsp (15 mL) fresh oregano, chopped
  • Salt and freshly ground pepper
  • 6 oz (180 g) L’Ancêtre Mozzarella, cubed


  1. 1 Preheat grill to medium-high heat or oven to 450°F (230°C).
  2. Cut a thin slice off the bottom of each tomato so they sit upright. Cut the top off to create an opening large enough to stuff them. Scoop out and chop flesh, discarding seeds. Turn tomatoes upside down on a plate lined with paper towel to drain.
  3. In a bowl, mix quinoa, tuna, onion, olives and oregano. Season with salt and pepper. Add tomato flesh and cheese.
  4. Stuff tomatoes with the mixture and cover with tomato tops.
  5. Transfer tomatoes to an aluminum plate if grilling or to an oven-safe baking dish if using the oven. Cook on the grill or in oven for 15–20 min or until filling is very hot and cheese has melted. Serve immediately.

Cheese alternatives: Canadian Havarti, Monterey Jack.

Per serving: 133 Cal. | 11 g Protein | 9 g Carb. | 6 g Fat | 1.9 g Fibre | 261 mg Sodium | 138 mg Calcium

Copyright:  Dairy Farmers of Canada #CDNCheese

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