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Hot Tuna Stuffed Tomato Bowls

Makes 4 serving(s)


4 large tomatoes, firm but ripe
3 (3-ounce) cans light tuna in water or 1 (9.75-ounce) can chicken breast in water, drained and flaked
1/2 cup shredded Cheddar cheese
1 ounce baked potato chips (about 11 chips)
1/4 cup light mayonnaise
1/4 cup sour cream
1/2 teaspoon onion powder
1 handful fresh Italian parsley for added eye appeal if you like


Cutting board
Cutting knife
Can opener
Medium-size mixing bowl
Dry measuring cups
Measuring spoons
Cooking spray
Casserole dish with lid


  1. Preheat the oven to 350°F. (Ask an adult for permission to use the oven.)
  2. On a cutting board, cut a slice from the tops of tomatoes. Save the tops. Hollow out each of the tomatoes by scooping out the insides with a spoon. You'll end up with tomato "bowls"!
  3. Zoom open the tuna (or chicken) can(s) with a can opener. Drain the extra liquid from the can by squeezing in the lid of the can, pressing on the tuna (or chicken) over a sink. Carefully remove the lid.
  4. With a fork, flake the tuna (or chicken) into a medium-size mixing bowl.
  5. Whoosh in the cheese from a dry measuring cup.
  6. Crumble in the chips by smashing them a little with your hands.
  7. Wallop in the mayonnaise and sour cream from dry measuring cups.
  8. Sprinkle in the onion powder from the measuring spoon.
  9. Crank the mixture together with the spoon.
  10. Coat the casserole dish with cooking spray.
  11. Fill each tomato "bowl" with 1/4 of the mixture. Sit the stuffed tomato "bowls" in the casserole dish. Pop on the tomato tops.
  12. Cover the dish. Bake for 30 minutes.
  13. Remove carefully from the oven with potholders. Serve the Hot Tuna Stuffed Tomato Bowls with a sprinkling of parsley, if you want to make them extra special.


Per serving:
270 Calories, 14 g Total Fat, 6 g Saturated Fat, 50 mg Cholesterol, 480 mg Sodium, 15 g Total Carbohydrates, 2 g Dietary Fiber, 6 g Sugars, 22 g Protein, 25% Vitamin A, 45% Vitamin C, 15% Calcium, 10% Iron