Mediterranean Tuna Stuffed Tomato
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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INGREDIENTS
Nutrition- 2
- 4medium tomatoes
- 1⁄4
- 1⁄4cup red pepper, finely chopped
- 1⁄3
- 1 1⁄2
- 1⁄3
- 1⁄8
- 1 1⁄2teaspoons parsley flakes
Dressing
- 1⁄8cup olive oil
- 4tablespoons balsamic vinegar
- 1⁄2teaspoon onion powder
- 1⁄2teaspoon basil
- 1⁄2teaspoon black pepper
- 1 1⁄2
- 1⁄4teaspoon rosemary
- 1⁄4teaspoon oregano
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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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