Tuna Stuffed Tomatoes
Juicy tomatoes filled with a creamy, herby tuna salad make these Tuna Stuffed Tomatoes a light, refreshing, and protein-packed dish perfect for lunch, appetizers, or a healthy dinner option.
Ingredients
- Tomatoes: 6 medium, firm and ripe – Serve as the edible vessels.
- Canned Tuna: 2 cans (5 oz each), drained – The protein-packed centerpiece.
- Mayonnaise: ⅓ cup – Adds creaminess to the filling.
- Celery: 1 stalk, finely diced – Provides fresh crunch.
- Red Onion: ¼ cup, finely minced – Adds sharpness and balance.
- Fresh Lemon Juice: 2 tablespoons – Brightens flavors.
- Dijon Mustard: 1 teaspoon – Gives a subtle tang.
- Fresh Dill or Parsley: 2 tablespoons, chopped – Brings herbal freshness.
- Salt: ½ teaspoon – Enhances overall taste.
- Black Pepper: ¼ teaspoon – Adds mild heat.
Instructions
- Preheat Your Equipment: No oven needed—just prepare your work surface and tools.
- Combine Ingredients: In a mixing bowl, combine tuna, mayonnaise, celery, red onion, lemon juice, Dijon mustard, herbs, salt, and pepper. Mix until creamy and well blended.
- Prepare Your Cooking Vessel: Slice off the tops of the tomatoes. Using a spoon or melon baller, gently hollow out the seeds and pulp. Lightly sprinkle the inside with salt and place upside down on paper towels for 10 minutes to drain.
- Assemble the Dish: Spoon the tuna mixture into each hollowed tomato, filling generously but neatly.
- Cook to Perfection: No cooking needed—these are ready to enjoy immediately.
- Finishing Touches: Top with extra herbs, a drizzle of olive oil, or a sprinkle of paprika for color.
- Serve and Enjoy: Arrange on a serving platter and serve chilled or at room temperature.
Notes
- Choose firm, ripe tomatoes to avoid sogginess.
- Chill the tuna salad for 30 minutes before stuffing for richer flavor.
- Add chopped pickles, olives, or capers for extra tang.
- Use cherry tomatoes for bite-sized appetizers.
Find it online: https://dishmio.com/tuna-stuffed-tomatoes/