Mini Roasted Tomato Cups with Avocado, White Bean + Tuna Mash
Mini Roasted Tomato Cups with Avocado, White Bean + Tuna Mash might be a good recipe to expand your main course recipe box. This pescatarian recipe serves 2 and costs $3.06 per serving. One portion of this dish contains around 26g of protein, 37g of fat, and a total of 575 calories. This recipe is liked by 1467 foodies and cooks. It is brought to you by How Sweet Eats. From preparation to the plate, this recipe takes roughly 25 minutes. A mixture of fresh basil leaves, olive oil, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a super spoonacular score of 99%. Italian Tuna, White Bean, And Roasted Tomato Salad, White Bean, Tunan and Tomato Salad, and Tuna, Tomato & White Bean Salad are very similar to this recipe.
Servings: 2
Ingredients:
1/2 ripe avocado
3 ounces white chunk or albacore tuna, drained
1/3 cup cooked cannellini beans
1 1/2 tablespoons fresh chopped basil leaves
2 1/2 tablespoons olive oil
3 tablespoons panko bread crumbs
1/2 teaspoon pepper
1/2 teaspoon salt
8 small to medium tomatoes, cut in half (I used campari tomatoes, which seemed to be the perfect size)
2 ounces white cheddar cheese
Equipment:
knife
oven
bowl
Cooking instruction summary:
Preheat oven to 400 degrees F. Using a knife or spoon (I actually used a grapefruit knife), gently scoop out the seeds and flesh of he tomato. Discard or eat if desired. Drizzle 2 tablespoons of olive oil over tomatoes, then 1/4 teaspoon each of salt and pepper. Roast for 12-15 minutes, just until tomatoes are juicy and soft. Don’t over-roast here because the “cups” will collapse and be unstuffable.While tomatoes are roasting, add tuna, white beans and avocado to a large bowl. Mash with a fork until your desired consistency is reached, then add in remaining olive oil, salt and pepper, along with basil. Mash and mix well.Remove tomatoes and gently spoon a teaspoon or 2 of tuna mixture into the tomato cups. Cover with a sprinkling of cheese and panko, then bake for another 5-8 minutes until cheese is melted and tuna is warm. Serve!
Step by step:
1. Preheat oven to 400 degrees F. Using a knife or spoon (I actually used a grapefruit knife), gently scoop out the seeds and flesh of he tomato. Discard or eat if desired.
2. Drizzle 2 tablespoons of olive oil over tomatoes, then 1/4 teaspoon each of salt and pepper. Roast for 12-15 minutes, just until tomatoes are juicy and soft. Don’t over-roast here because the “cups” will collapse and be unstuffable.While tomatoes are roasting, add tuna, white beans and avocado to a large bowl. Mash with a fork until your desired consistency is reached, then add in remaining olive oil, salt and pepper, along with basil. Mash and mix well.
3. Remove tomatoes and gently spoon a teaspoon or 2 of tuna mixture into the tomato cups. Cover with a sprinkling of cheese and panko, then bake for another 5-8 minutes until cheese is melted and tuna is warm.
4. Serve!
Nutrition Information:
covered percent of daily need
