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 our stuffed tomato recipe for a tasty Healthy Living Tuna-Stuffed Tomatoes dish! Everyone will love our stuffed tomato recipe.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients except tomatoes.
- Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
- Fill tomatoes with tuna mixture.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
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
MEDITERRANEAN TUNA SALAD
In 15 minutes, you can take your taste buds on a trip to Greece with refreshing tuna-stuffed tomatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 5
Number Of Ingredients 10
Steps:
- Cut very thin slice from bottom of each tomato so it will stand upright. Cut thin slice from top of each tomato; scoop out tomato flesh, leaving tomato shell. Remove seeds from tomato flesh; chop enough tomato flesh to measure 1 cup.
- In medium bowl, toss chopped tomato, tuna, beans, chopped parsley, capers, lemon juice, garlic, salt and pepper.
- Spoon tuna mixture into hollowed-out tomatoes. Garnish with parsley sprigs.
Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 10 mg, Fiber 8 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 5 g, TransFat 0 g
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