Tuna Stuffed Pears

Tuna Stuffed Pears

Culinary Tools:

  • 10½-inch Skillet with Cover
  • Bamboo Cutting Board
  • Santoku Knife
  • 3-quart Mixing Bowl


  • 4 pears, seeded and halved
  • 1 tablespoon chicken base
  • 2 (6.4-ounce) tuna pouches
  • ½ cup green peas
  • ½ cup mayonnaise
  • ½ cup fresh cheese, crumbled
  • ¼ cup red onion, julienned or small diced
  • ½ cup red bell pepper, julienned or small diced
  • ½ cup green bell pepper, julienned or small diced
  • 1 tablespoon Dijon mustard
  • Salt and black pepper to taste


  • In the 10½ inch Skillet, add the chicken base and ½ cup of water. Add the vegetable pears and cover with the Redy-cook® valve closed; cook at medium-high heat for 12 minutes.
  •  In the 3 quart Mixing Bowl, add all remaining ingredients; stir well and set this mixture aside.
  • When vegetable pears are ready, carefully remove part of their core using a spoon. Let cool them off in the refrigerator for 5 minutes.


Fill with tuna mixture and serve.