Tonnino Tuna – Healthy Beach Body Snack and Recipe
Written and photos by Jessica Lewandowski
I have been really trying to cut down on my calories the last few months, but I’ll admit that it’s really hard to stick to salads and vegetables. If you’re anything like me, I need my protein! Especially after a good workout, sometimes all I want is a protein filled snack, and Tonnino Tuna is a dream come true.
I know, tuna sounds a little weird as something to suggest as a snack, especially straight from a jar or can, but Tonnino has a handful of super delicious options. All of their tuna is 100% yellowfin, dolphin safe, and verified non-GMO. While they have your standard canned tuna, what I was thrilled about was there marinated jar tuna fillets in olive oil. Some flavors include Garlic, Lemon and Pepper, Oregano, and Jalapeno. I could seriously just eat all of these straight from the jar – which I totally can because these jars make the perfect low calorie snack with healthy fats.
Even if you’re not into seafood, I suggest trying some of Tonnino’s tuna. The flavors are high quality and gourmet, and they make a wonderful addition to meals. I put together a recipe for Spicy Tuna Stuffed Tomatoes using the Tonnino’s Tuna with Jalapeno and some juicy beefsteak tomatoes.
Spicy Tuna Stuffed Tomatoes
Makes three large servings
Beefsteak tomatoes – 3, whole
Tonnino Tuna Fillets with Jalapeno in Olive Oil – 4 oz. (include jalapeno from jar)
Fresh spinach – 1/4 c.
Yellow onion – 1/4 c. chopped
Seasoned bread crumbs – 1/4 c.
Salt and pepper – to taste
Eggs – 2, whole
Black pepper – 1/4 tsp.
Garlic powder – 1/4 tsp.
Paprika – 1/4 tsp.
- Preheat the oven to 350 degrees. Slice the tops off of the beefsteak tomatoes, and use a spoon to remove the insides of each one. Discard the seeds, and chop up the inside fruit into small pieces. Set that aside in a small bowl.
- Roughly chop the Tonnino tuna with a sliver of jalapeno, and add it to the bowl. Drizzle a small bit of the oil from the jar in the bowl.
- Use your hands to rip up the fresh spinach into small piece. Add the spinach, yellow onion, bread crumbs, salt, and pepper to the bowl. Combine all of the ingredients together with a spoon.
- Stuff each tomato evenly with the tuna filling.
- Wipe your small bowl clean, and crack in the two eggs. Add the remaining seasonings to the eggs, and whisk everything together with a fork.
- Very carefully, pour the egg mixture into each stuffed tomato until there’s no space left inside.
- Bake the stuffed tomatoes in an oven-safe dish, loosely covered in foil, at 350 degrees for 20-30 minutes or until the egg filling has cooked through.