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
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.
BAKED TUNA FILLED TOMATOES
Tuna stuffed tomatoes baked in the oven. A great meal if served with a salad or veges, or great as an entree. Makes 8
Provided by Jubes
Categories Tuna
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C.
- Cut a thin slice from the top of each tomatoe. Set aside for later use.
- Scoop out the tomato flesh. Roughly chop the flesh.
- Place the tomato shells into a greased ceramic or glass dish.
- In a medium bowl- combine the cream heese, lemon rind and 2 tablespoons lemon juice and mix until well combined. Stir in half of the tomato flesh, tuna, onions and the mint.
- Spoon the mixture into the tomatoe shells. Replace tomato tops. Season with salt and pepper.
- Bake approx 35 minutes or until the tomatoes are just tender. Do not overbake as the tomatos will collapse and not hold their shape.
- Serve warm or at room temperature.
Nutrition Facts : Calories 156.7, Fat 8.3, SaturatedFat 4.2, Cholesterol 37.4, Sodium 74.2, Carbohydrate 6.2, Fiber 1.7, Sugar 3.5, Protein 14.8
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 :
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
TOMATOES STUFFED WITH TUNA
Make and share this Tomatoes Stuffed With Tuna recipe from Food.com.
Provided by Kiwi Kathy
Categories Tuna
Time 1h10m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
Steps:
- Wash tomatoes and cut off tops, scoop out the pulp and seeds.
- Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp.
- In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks.
- Add the mayonaise and lemon juice and mix well.
- Add salt & pepper to tase, if desired.
- Fill the tomato cavities with the tuna mixture and refrigerate about 1 hour before serving.
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- Wash your tomatoes and hollow them out. You need to do this carefully or you can easily pierce the skin. Discard the insides.
- In a large bowl, put the chopped hard boiled eggs, and tuna and mix. Add the chives, capers and mayonnaise and blend together. Taste test. Add salt and pepper to taste.
- Stuff each tomato with the tuna salad mixture. Have it mound slightly at the top. Garnish the tomatoes with chopped chives.
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#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #south-west-pacific #seafood #australian #fish #dietary #low-sodium #gluten-free #low-calorie #low-carb #tuna #egg-free #free-of-something #low-in-something #saltwater-fish
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