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Mediterranean Tuna Stuffed Tomato

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“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.”

Ingredients Nutrition


  1. Place tuna, green & red peppers, capers, pistachios, parsley flakes, and purple onion in medium size bowl.
  2. Make dressing by placing all ingredients into a blender or mini chopper; pulse until oil is emulsified.
  3. Pour over tuna mixture.
  4. Add parmesan and mix well.
  5. Chill until ready to serve.
  6. 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.
  7. Fill each tomato with a tad more than ½ cup of the tuna.
  8. Serve on a piece of leaf lettuce to add color to the plate.

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