Festive Tuna Stuffed Tomatoes Recipe 435

TUNA-STUFFED TOMATOES

Tuna-Stuffed Tomatoes image

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

Ingredients

2 cans (5 oz. each) white tuna in water, drained, flaked
1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 stalk celery, finely chopped
1/4 cup chopped black olives
2 Tbsp. finely chopped red onions
2 Tbsp. chopped fresh cilantro
zest and juice from 1/2 lemon
4 tomatoes

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

QUICK TUNA-STUFFED TOMATOES

Quick Tuna-Stuffed Tomatoes image

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

Ingredients

4 large tomatoes
1/2 cup mayonnaise
1/2 teaspoon celery salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 ounces each) tuna, drained and flaked
2 celery ribs, chopped
1/2 cup chopped cashews, optional

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

Tuna Stuffed Tomatoes image

Provided by Geoffrey Zakarian

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 22

Ingredients

6 medium tomatoes
2 tablespoons olive oil, plus more if needed
2 tablespoons white wine vinegar
1 tablespoon finely minced anchovies
1 clove garlic, minced
One 8-ounce jar Italian tuna packed in oil, drained and flaked
1/2 cup 1/2-inch diced English cucumber
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup kalamata olives, halved
1/4 cup seeded 1/2-inch diced tomatoes
2 tablespoons capers, finely minced
2 tablespoons 1/4-inch diced red onion
1/2 teaspoon shallots, finely minced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Toasted Garlic and Herb Breadcrumbs, recipe follows
Ricotta salata, for garnish
1/2 loaf day-old country-style bread
3 tablespoons butter
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves, finely chopped
2 cloves garlic, minced

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.

FESTIVE TUNA-STUFFED TOMATOES RECIPE - (4.3/5)

Festive Tuna-Stuffed Tomatoes Recipe - (4.3/5) image

Provided by dkanon

Number Of Ingredients 9

Ingredients

2 (6-ounce) cans white tuna in water, drained, flaked
1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 stalk celery, finely chopped, about 1/3 cup
1/4 cup pitted black olives, chopped
2 tablespoons red onion, finely chopped
2 tablespoons cilantro, chopped
Juice and zest from 1/2 lemon
4 medium tomatoes
Saltine crackers for serving

Steps:

Mix tuna, mayonaise, celery, olives, onion, cilantro, lemon peel and juice. Cut each tomato into wedges, cutting down to within 1/2 inch of bottom. (Do not cut all the way through tomato.) Spoon tuna mixture into tomatoes. Serve with crackers.

TUNA-STUFFED TOMATOES

Tuna-Stuffed Tomatoes image

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

Ingredients

2 cans (6-1/8 ounces each) water-packed tuna, drained
1/2 cup seasoned dry bread crumbs
1/4 cup chopped onion
1/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon Italian seasoning
1 large egg, beaten
4 medium fresh tomatoes
1 cup shredded mozzarella cheese
Sour cream, optional

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 :

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