Tuscan Sun Roasted Tomatoes with Tuna and Pesto

Yield: 12 servings (2 halves).

12 large Roma tomatoes, halved lengthwise, seeds and juices removed

2 Tbsp. extra virgin olive oil

2 tsp. minced fresh garlic

2 tsp. kosher salt

1 tsp. fresh thyme, finely chopped

as desired, coarsely ground pepper

7.1-oz. pouch of Chicken of the Sea® Premium White Tuna, Premium Light Tuna, Yellowfin Light or Premium Albacore Tuna in Spring Water

1 cup mini mozzarella balls (not marinated), sliced in half (or use soft goat cheese)

2 Tbsp. prepared pesto

2 Tbsp. pine nuts, toasted

Preheat oven to 450°F. Spray baking sheets with nonstick cooking spray. In large bowl, gently toss tomato halves with oil, garlic, salt, thyme and pepper. Arrange tomato halves, cut side up, on prepared baking sheet. Roast tomatoes until somewhat charred and tender, about 20 minutes. Cool completely on baking sheet. Evenly fill roasted tomatoes with Chicken of the Sea® Tuna, sliced mozzarella balls and pesto (about ¼ tsp.). Sprinkle with toasted pine nuts.