Tomatoes Stuffed With Tuna

Recipe by Kiwi Kathy
READY IN: 1hr 10mins
SERVES: 2
YIELD: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tomatoes, 340gm Beefsteak
  • 200
    g tuna, in olive oil, thoroughly drained
  • 1
    tablespoon capers, drained and rinsed well
  • 1
    stalk celery, with leaves, thinly sliced and diced. Appox 1/2 cup
  • 1
    tablespoon parsley, finely chopped
  • 2
    tablespoons basil, hand ripped into small pieces, about 4 large leaves
  • 14
    cup mayonnaise, light
  • 2
    tablespoons lemon juice
  • salt & pepper
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DIRECTIONS

  • 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.
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