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Photo of Baked tomatoes with tuna and rice filling by WW

Baked tomatoes with tuna and rice filling

Total Time
45 min
15 min
30 min


Olive oil

1 tbs

Red onion

1 medium, finely chopped


2 clove(s), crushed

Fresh rosemary

3 tsp, finely chopped

Cooked brown rice

1 cup(s), (170g)


1 medium, coarsely grated

Tuna, canned in springwater, drained

130 g, flaked (Buy 185g can)

Reduced fat feta cheese

75 g, crumbled


8 large, vine-ripened

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Heat oil in a medium non-stick frying pan over medium-high heat. Cook onion, garlic and rosemary, stirring, for 5 minutes or until onion has softened.
  2. Add rice and zucchini and cook, stirring, for 2 minutes or until rice has heated through. Add tuna and feta to rice mixture and season with salt and pepper.
  3. Meanwhile, cut a thin slice from the top of each tomato. Set tops aside. Using a teaspoon, hollow out tomatoes. Discard pulp.
  4. Fill tomato shells with tuna mixture, pressing down firmly with the back of a spoon. Place tomatoes in a small 1.5 litre (6-cup) capacity ovenproof dish (see note). Replace tops and lightly spray with oil. Bake for 20–25 minutes or until tomatoes are just tender but still hold their shape. Serve.


SERVING SUGGESTION: Rocket leaves and yellow capsicum. TIPS: The tomatoes should fit snuggly into the dish so they hold their shape. Filling can be made up to 2 days ahead. Store in an airtight container in the fridge. Store any leftovers in an airtight container in the fridge. Reheat in the microwave or in the oven (covered with foil).