TUNA STUFFED TOMATOES
Provided by Geoffrey Zakarian
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.
- In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture.
- In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet.
- Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
- Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool.
QUICK TUNA-STUFFED TOMATOES
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
Time 10m
Yield 4 servings.
Number Of Ingredients 8
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, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 746mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
TUNA STUFFED TOMATOES
Make and share this Tuna Stuffed Tomatoes recipe from Food.com.
Provided by CookinwithGas
Categories One Dish Meal
Time 15m
Yield 4 stuffed tomatoes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all items EXCEPT the tomatoes, until well blended.
- Spoon the mixture evenly into the 4 hollowed out tomatoes.
- Garnish with a parsley sprig and serve.
HERBED TUNA-STUFFED TOMATOES
A simple, no-cook meal for those hot summer nights when you are looking for something light and effortless. Can also be used as a first-course.
Provided by JackieOhNo
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- With a paring knife, remove the stem end from each tomato. Scoop out the seeds and pulp and transfer them to a bowl.
- Add the tuna, capers, parsley, lemon zest and juice, oil, and pepper to the bowl and combine.
- Spoon this mixture carefully into the hollowed-out tomatoes.
Nutrition Facts : Calories 182.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 32.3, Sodium 175.5, Carbohydrate 8.9, Fiber 2.7, Sugar 5.1, Protein 21.9
MEDITERRANEAN TUNA STUFFED TOMATO
This is far from the traditional tuna salad. This tastes like summer if you use garden fresh tomatoes. A great lunch idea and can be made ahead. I served this with crunchy bread sticks and fresh fruit. Created for RSC #6 Contest.
Provided by Susie D
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place tuna, green & red peppers, capers, pistachios, parsley flakes, and purple onion in medium size bowl.
- Make dressing by placing all ingredients into a blender or mini chopper; pulse until oil is emulsified.
- Pour over tuna mixture.
- Add parmesan and mix well.
- Chill until ready to serve.
- Cut tomatoes; place stem side down and cut into wedges without cutting all of the way through the tomato; gently spread wedges to form bowl for the tuna salad.
- Fill each tomato with a tad more than ½ cup of the tuna.
- Serve on a piece of leaf lettuce to add color to the plate.
Nutrition Facts : Calories 299.4, Fat 16.7, SaturatedFat 3.7, Cholesterol 44.8, Sodium 567.3, Carbohydrate 10.4, Fiber 3.2, Sugar 5.1, Protein 27.9
TUNA-STUFFED TOMATOES
Here's a real treat for tuna (and tomato) lovers! Try topping these broiled tomatoes with cheddar cheese for a different taste.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, separate tuna into very small pieces. Add bread crumbs, onion, mustard, cayenne pepper, Italian seasoning and egg; mix well. In a medium saucepan, cook mixture for 2-3 minutes over medium heat. Set aside. Slice off 1/2 in. of each tomato top. Leaving a 1/4-in.-thick shell, scoop out pulp and discard. Spoon tuna mixture into shells and place in a baking dish. Top with mozzarella cheese and brown lightly under broiler. Garnish with sour cream if desired.
Nutrition Facts :
MEDITERRANEAN STUFFED TOMATOES
These stuffed tomatoes make an easy, yet elegant main dish or side dish. Served at room temperature it makes a nice dish for these hot summer days. Very easily put together with a very attractive presentation.
Provided by MarieRynr
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
- While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
- Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
- Season to taste with salt and pepper.
- Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
- With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
- Lightly sprinkle the insides of the tomatoes with salt and pepper.
- Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
- Stuff each tomato with about a cup of the filling.
- Sprinkle the tops with the olives and garnish with the chopped basil.
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