Recipe by John DOH
I have a personal liking for tuna salad, and wanted a new and different way to present it, away from the ubiquitous "Wonder Bread", so was asked to do a potluck lunch for my wife's ward at work, and hit on using tomato as the "carrier" instead of bread, and found the textures worked well together. You want to find "sweet" tomatoes or low acid ones, and don't be afraid to try out the yellow tomatoes, they work very well! Tomato size is about 2.5" in diameter. Use CloverLeaf flaked white tuna, best if "packed in water" Best if you can prepare and serve immediately, as tomatoes do poorly in a fridge; if preparing ahead of time, put the stuffing in the fridge and keep the tomatoes in sealed Tupperware on the counter.
- 8 -10 tomatoes
- 1 (6 ounce) can tuna
- 3 tablespoons your choice yogurt or 3 tablespoons Miracle Whip or 3 tablespoons sour cream
- 1 dash sea salt
- 1 dash fresh ground pepper
- 1 tablespoon grated garlic
- 3 green onions, split and chopped finely
- 2 radishes, finely sliced and chopped
- 3 -4 olives (pimento discarded if using green ones)
- 3 -4 slices red onions, rings, finely diced
- 1⁄4-1⁄3 fresh green bell pepper, very finely sliced and diced (or red!)
- 2 -3 inches celery, very finely sliced
Directions See How It's Made
- Set tomatoes aside and mix remainder of ingredients (except salt) into a tuna salad.
- Cut into tops of tomatoes, retaining the "shoulders"; core them and discard ribs and seeds.
- Season interior of tomato hulls with sprinkles of sea salt.
- Stuff tomato hulls with tuna salad mixture.
- Serve and enjoy!