Tuna Stuffed Tomatoes

NOTE:  If you love fresh tomatoes and tuna, you will love these little salads. They are so good in the summer when the fresh tomatoes are in.   NOTE: For a creamy dressing, use tuna packed in water, drained well.  Add 1 cup Hellmann’s mayonnaise and eliminate the red wine vinegar.

 

Ingredients:

Cuisine: Italian
Yield: 4 Servings
Rating:
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Instructions:

  1. Wash and towel-dry tomatoes. Cut tops off tomatoes crosswise, about ½-inch down.  Gently scoop out inside of tomato leaving side and bottom margin to support filling.  Place tomatoes in colander and drain juice; also removing as many seeds as possible.  Put the drained tomatoes in a large bowl; set aside.  Pour the drained tuna into the bowl with tomatoes.  Add the celery, onions, eggs, olives, basil leaves, and vinegar.  Toss together gently with a fork.
 
  1. Stuff each tomato with the filling to a little over the top. Place a large green curly lettuce leaf on 4 plates.  Set the tomatoes on each of the lettuce leaves.  Garnish with a small sprig of peppermint.   Place remaining stuffing in small bowel to serve with crackers.   Makes 4 stuffed tomatoes.
 
  1. NOTE: For a creamy dressing, use tuna packed in water, drained well.  Add 1 cup Hellmann’s mayonnaise and eliminate the red wine vinegar.