Tuna Stuffed Tomatoes
This tuna stuffed tomato recipe skips the mayonnaise, using extra virgin olive oil, citrusy lemon, briny capers, and olives for a Mediterranean twist. Celery and bell peppers add a satisfying crunch. Serve it on a bed of lettuce or with a slice of toasted bread for a delicious lunch. If you'd prefer to use mayonnaise, check the notes for suggested amounts.
Servings: 6 servings
Ingredients
- 4 to 6 large ripe tomatoes
- 2 cans tuna (6 ounces each) drained
- ¼ cup chopped olives
- ¼ cup chopped red bell pepper
- 1 celery stalk chopped
- 2 tablespoons capers drained and finely chopped
- 1 tablespoon chopped fresh parsley or basil
- 2 green onions finely chopped
- 2 tablespoons olive oil
- zest of 1 lemon
- squeeze of lemon juice
- ¼ freshly ground pepper
Instructions
- Cut a slice off the top of each tomato. Use a spoon to scoop out the pulp from the center of the tomatoes then pat the insides dry with a paper towel.
- Add the drained tuna to a bowl and break it up with a fork. Add the rest of the ingredients and stir to combine.
- Spoon the tuna mixture equally into the tomato shells.
Notes
- The olives and capers have salt in them but you may desire additional salt. Taste the tuna mixture before determining if salt is necessary.
- You can use olive tapenade instead of chopped olives.
- If you prefer to mix the tuna salad with mayonnaise, eliminate the olive oil and add 1/3 cup of mayonnaise. You can also use
- Dice the veggies very finely so they mix into the salad well.
- Drain the liquid from the cans of tuna before you mix the salad.
- Purchase ripe but firm tomatoes that will not squish easily.
Nutrition
Serving: 1 | Calories: 141kcal | Carbohydrates: 6g | Protein: 15g | Fat: 6g | Sodium: 295mg
