Name: Mediterranean Tuna Stuffed Tomato
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 (6 ounce) cans tuna in water, well drained; 4 medium tomatoes; 1/4 cup green pepper, finely chopped; 1/4 cup red pepper, finely chopped; 1/3 cup pistachios, coarsely chopped; 1 1/2 tablespoons capers, well drained; 1/3 cup parmesan cheese, grated; 1/8 cup purple onion, finely chopped; 1 1/2 teaspoons parsley flakes; 1/8 cup olive oil; 4 tablespoons balsamic vinegar; 1/2 teaspoon onion powder; 1/2 teaspoon basil; 1/2 teaspoon black pepper; 1 1/2 teaspoons sugar (optional); 1/4 teaspoon rosemary; 1 garlic clove; 1/4 teaspoon oregano

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Recipe by Susie D

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Mediterranean Tuna Stuffed Tomato created by lazyme

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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.

Ready In:: 30mins
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ingredients

2 (6 ounce) cans tuna in water, well drained
4 medium tomatoes
¹⁄₄ cup green pepper, finely chopped
¹⁄₄ cup red pepper, finely chopped
¹⁄₃ cup pistachios, coarsely chopped
1 ¹⁄₂ tablespoons capers, well drained
¹⁄₃ cup parmesan cheese, grated
¹⁄₈ cup purple onion, finely chopped
1 ¹⁄₂ teaspoons parsley flakes
Dressing
¹⁄₈ cup olive oil
4 tablespoons balsamic vinegar
¹⁄₂ teaspoon onion powder
¹⁄₂ teaspoon basil
¹⁄₂ teaspoon black pepper
1 ¹⁄₂ teaspoons sugar (optional)
¹⁄₄ teaspoon rosemary
1 garlic clove
¹⁄₄ teaspoon oregano

directions

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

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RECIPE MADE WITH LOVE BY

@Susie D

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@Susie D

Contributor

"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."

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question by annagram54

2/22/2020

Since you're not using mayonnaise, could you use tuna packed in oil so it's hopefully not dry?

Replies 1
review by JackieOhNo

8/24/2016

This was fantastic and really hit the spot! I had some beautiful ripe garden tomatoes, which were perfect in this dish. I also added some minced kalamata olives, which is the only change I made. What a wonderful lunch I enjoyed! I wished I'd taken a photo, but I ate it too fast! Made for Culinary Quest 2016.

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review by evelynathens

6/16/2010

Made a 1/2 recipe of this and cut each tomato in half so we each got a half with Recipe #428353 for lunch. Really good, bright flavours here. I especially enjoyed the addition of pistachios here. Thanks.

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photo by lazyme

6/15/2010

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review by lazyme

6/15/2010

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.

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