Tuna Salad Stuffed Tomatoes Recipe
Tuna-stuffed tomatoes might sound retro, but these hit the spot for what we need right now — a dish brimming with seasonal produce that’s easy to make and impressively beautiful. This is an ideal way to showcase those big, perfectly ripe heirloom tomatoes that are bountiful in the summer, but if you don’t have those you can deconstruct this dish and serve the tuna salad on top of or alongside any type of tomato wedges.
Storage: Refrigerate the tuna salad for up to 3 days.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
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Ingredients
measuring cupServings: 4 (makes scant 3 cups filling)
Directions
Time Icon Total: 30 minsStep 1
Slice the tops off the tomatoes, then scoop out their insides. (Reserve the insides for another use, such as salsa or sauce. A melon baller or grapefruit spoon works especially well as a scooping tool, but a regular small spoon will work, too.)
Step 2
Place the tuna in a large bowl and break it up with a fork. Add the carrot, celery, bell pepper, parsley, scallion, mayonnaise, mustard, lemon juice and pepper and stir to combine well. Use right away, or transfer to a lidded container and refrigerate until needed.
Step 3
To serve, fill each tomato with a mound of the tuna salad. Garnish each with 1 tablespoon of the microgreens, then drizzle each with 1 teaspoon of olive oil.
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Nutritional Facts
Per serving (1 stuffed tomato)
Calories
296
Fat
22 g
Saturated Fat
3 g
Carbohydrates
11 g
Sodium
237 mg
Cholesterol
30 mg
Protein
16 g
Fiber
3 g
Sugar
7 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and registered dietitian nutritionist Ellie Krieger.
Tested by Ann Maloney.
Published July 20, 2023
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