Prep 10 mins
Cook 1 hr
A money saving low GI meal. Fresh tasting, easily prepared, satisfying and delicious.
- 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
- Wash tomatoes and cut off tops, scoop out the pulp and seeds.
- Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp.
- In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks.
- Add the mayonaise and lemon juice and mix well.
- Add salt & pepper to tase, if desired.
- Fill the tomato cavities with the tuna mixture and refrigerate about 1 hour before serving.
I used the last three tomatoes from our garden - sob! They weren't very large, also my tuna was in a 5 oz. can (about 125 g. or so). As I put in the second Tb of lemon juice I realized that it was going to be too much for the smaller amount of tuna. So, my results were very runny but also very delicious. Will make again, for sure! Made for PAC fall 2012
I scaled back for 1 vine ripened tomatoe and unfortunately had an oops no capers or celery (both of which I was sure I had) and I used a 95 grams can of tuna in spring water (not chunky) but otherwise thoroughly enjoyed for a lovely light lunch, thank you Kiwi Kathy made for Make My Recipe - Edition 16
I wanted to make something special for DH's lunch. His riding mower died. I wonder if I should send him a bouquet of lug nuts? Made for A-NZ #42 Recipe Tag.