Description
A refreshing and protein-packed dish featuring ripe tomatoes stuffed with a flavorful tuna mixture, perfect for a light lunch or appetizer.
Ingredients
Scale
For the Crust:
- For the tomatoes:
- 4 large ripe tomatoes
- 1/2 teaspoon salt
- For the tuna filling:
- 2 (5-ounce) cans tuna in water, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely diced red onion
- 1/4 cup finely diced celery
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- For garnish:
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon paprika (optional)
Instructions
1. Prepare the Crust:
- 1. Prepare the tomatoes: Cut off the top 1/4 of each tomato and scoop out the seeds and pulp using a spoon. Sprinkle the inside of each tomato with salt and turn them upside down on a paper towel to drain for 10 minutes.
- 2. Make the filling: In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, red onion, celery, lemon juice, black pepper, and garlic powder. Mix well until all ingredients are evenly incorporated.
- 3. Stuff the tomatoes: Pat the inside of the tomatoes dry with a paper towel. Divide the tuna mixture evenly among the tomatoes, packing it gently.
- 4. Garnish and serve: Sprinkle each stuffed tomato with chopped parsley and a pinch of paprika if desired. Serve immediately or chill for up to 2 hours before serving.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise. These can be made up to 2 hours ahead—store covered in the refrigerator. Use the scooped-out tomato pulp in soups or sauces to avoid waste.