Tomatoes Stuffed With Tuna

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“A money saving low GI meal. Fresh tasting, easily prepared, satisfying and delicious.”
READY IN:
1hr 10mins
SERVES:
2
YIELD:
2
UNITS:
Metric

Ingredients Nutrition

  • 2 tomatoes, 340gm Beefsteak
  • 200 g tuna, in olive oil, thoroughly drained
  • 14.79 ml capers, drained and rinsed well
  • 1 stalk celery, with leaves, thinly sliced and diced. Appox 1/2 cup
  • 14.79 ml parsley, finely chopped
  • 29.58 ml basil, hand ripped into small pieces, about 4 large leaves
  • 59.14 ml mayonnaise, light
  • 29.58 ml lemon juice
  • salt & pepper

Directions

  1. Wash tomatoes and cut off tops, scoop out the pulp and seeds.
  2. Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp.
  3. In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks.
  4. Add the mayonaise and lemon juice and mix well.
  5. Add salt & pepper to tase, if desired.
  6. Fill the tomato cavities with the tuna mixture and refrigerate about 1 hour before serving.

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