Mediterranean Tuna Stuffed Tomato

Total Time
30mins
Prep 15 mins
Cook 15 mins

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

Directions

  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.
Most Helpful

5 5

Made a 1/2 recipe of this and cut each tomato in half so we each got a half with Greek Chickpea & Tuna Pitas for lunch. Really good, bright flavours here. I especially enjoyed the addition of pistachios here. Thanks.

5 5

Yum! This was great. I've never had a tuna salad before that didn't have mayo so this was a refreshing contrast. After reading the previous reviews, I added a few more pistachios that I really enjoyed. Since I halved the recipe the ingredients were too few to reach the blade in my mini processor, lol, so I just manually crushed them a bit. Thanks Susie for a nice treat. Made by an Unruly Under the Influence for ZWT6.

5 5

mmmm....I loved it especially since it has some of my favorite ingredients in it. I didn't have pistachios nuts though :(. Made for ZWT4.