Tuna Stuffed Vidalia Onions

Sweet Vidalia onions stuffed with simple canned tuna
may sound very bland tasting but I zipped thing up.
This recipe takes a little time but it's worth it.

Ingredients:
8 Vidalia onions, peeled, bottom trimmed root intact
6 Tbsps. olive oil
1 cup frozen corn kernels
2 lbs. Yukon gold potatoes, peeled, large dice
4 oz. butter, room temperature, cut in 1 inch cubes
4 oz. heavy whipping cream, room temperature
2 cups canned tuna (16 ounces)
2 oz. fresh chives, finely chopped
salt and black pepper to taste

Directions:
Peel onions and trim root end so it sits flat.
Scoop out the onion leaving enough of the sides
and bottom for making an outer shell.
Toss onion cups with 4 tbsp of olive oil,
salt and black pepper to coat.
Drain excess oil and arrange on greased baking pan.
Roast in oven at 350 degree F. for about 30 minutes
or until golden brown and tender, remove and set aside.
Pour remaining olive oil on corn.
Toss with salt and spread out on baking dish,
roast at 350 degrees F. for about 10 min. and set aside.
Bring potatoes to a boil and cook until tender about 20 min.
Strain potatoes and transfer to mixing bowl.
With the whip attachment start on low speed
and add the butter and continue mixing.
Once mixed add cream and mix on high speed for 45 seconds.
Remove bowl from mixer, fold in the roasted corn and tuna.
Fold in chives and add to pastry bag without a tip.
Pipe potatoes into onions, filling completely
and coming out of the top about an inch.
Place onions on baking rack and bake at 350 degrees F.
about 15-20 min. until onions are hot all the way through.