Tuna Stuffed Tomato (Healthy Option)

Tuna Stuffed Tomatoes are a delicious retro vibe lunch featuring classic tuna salad served in tomatoes.

How do you transform a standard can of tuna into something which looks great and provides a quick and healthy lunch? Tuna stuffed tomatoes, that’s how! The inspiration for this salad, was a recent score at the local grocery of these wonderful little tomatoes. What, you say? You can buy good tomatoes in Minnesota in December?

Yes! They are a tomato referred to as a Kumato. They resemble an heirloom variety I really enjoy. A key difference is, they’re available and affordable in December (unlike those prized heirlooms I find in the summer.) Tuna salad stuffed tomatoes may feel like a summer recipe, but I beg to differ. If you can fine some decent tomatoes, everything else in this recipe is readily available year round. It’s also a recipe that’s healthy, easy to make, tasty and looks good enough to serve company.

Tuna Stuffed Tomato

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Prep Time: 20 minutes minutes

Total Time: 15 minutes minutes

Servings: 3

Ingredients

• 1 12 ounce can tuna drained (I prefer solid white albacore)
• 1/4 cup chopped celery
• 2 tablespoons chopped dill pickle
• 2 tablespoons thinly slice green onions green parts only
• 1/4 cup light mayo I prefer Hellmann’s
• 1 1/2 teaspoon dill mustard or use a mild mustard and add some fresh or dried dill, to taste
• 1 tablespoon milk
• 2 teaspoons fresh lemon juice
• salt & pepper to taste
• 3 Tomatoes
• Mixed Greens optional
• Vinaigrette optional – see note below
• Additional thinly slice green onion for garnish optional

Instructions

• Toss tuna, celery, pickle and green onion in a medium bowl.
• Whisk mayo, mustard, milk and lemon juice to create dressing.
• Fold dressing into tuna/veggie mixture, mixing until thoroughly combined.
• Season to taste with salt and pepper.
• Toss mixed greens lightly with vinaigrette, if desired, and line serving plate with greens. I used a combination of equal parts lemon olive oil and dill balsamic vinegar with a 1/2 teaspoon Dijon. Another good option is the citrus vinaigrette recipe provided with the Orange, Bacon and Pecan salad. You can also use whatever you have on hand for dressing, or skip the greens, if you prefer.
• Wash and dry tomatoes. Cut into tomato to create wedges but not cutting all the way through. The wedges should still be connected at the base of the tomato. Place tomato on greens, if using, or on plate.
• Scoop 1/3 of the salad into each tomato and top with additional green onions, if desired.
• Enjoy!