TOMATO STUFFED WITH TUNA RECIPES

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QUICK TUNA-STUFFED TOMATOES RECIPE: HOW TO MAKE IT



Quick Tuna-Stuffed Tomatoes Recipe: How to Make It image

Fresh tomatoes are hollowed out, then filled with a flavorful tuna salad mixture that gets crunch from celery and cashews.—Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 8

4 large tomatoes
1/2 cup mayonnaise
1/2 teaspoon celery salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 ounces each) tuna, drained and flaked
2 celery ribs, chopped
1/2 cup chopped cashews, optional

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

Nutrition Facts : Calories 241 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 746mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

TOMATOES STUFFED WITH TUNA RECIPE - FOOD.COM



Tomatoes Stuffed With Tuna Recipe - Food.com image

Make and share this Tomatoes Stuffed With Tuna recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 2 , 2 serving(s)

Number Of Ingredients 9

2 tomatoes, 340gm Beefsteak
200 g tuna, in olive oil, thoroughly drained
1 tablespoon capers, drained and rinsed well
1 stalk celery, with leaves, thinly sliced and diced. Appox 1/2 cup
1 tablespoon parsley, finely chopped
2 tablespoons basil, hand ripped into small pieces, about 4 large leaves
1/4 cup mayonnaise, light
2 tablespoons lemon juice
salt & pepper

Steps:

  • Wash tomatoes and cut off tops, scoop out the pulp and seeds.
  • Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp.
  • In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks.
  • Add the mayonaise and lemon juice and mix well.
  • Add salt & pepper to tase, if desired.
  • Fill the tomato cavities with the tuna mixture and refrigerate about 1 hour before serving.

Nutrition Facts : Calories 289.5, FatContent 15.1, SaturatedFatContent 2.8, CholesterolContent 45.6, SodiumContent 398.8, CarbohydrateContent 13.8, FiberContent 2.1, SugarContent 5.9, ProteinContent 25.1

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