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Each summer, I look forward to making this salad when I have a bumper crop of tomatoes in my garden.
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Nutritional Facts 1 serving (1 each) equals 368 calories, 26 g fat (7 g saturated fat), 52 mg cholesterol, 704 mg sodium, 9 g carbohydrate, 2 g fiber, 25 g protein.
Originally published as Tuna-Stuffed Tomatoes in Home-Style Soups, Salad and Sandwiches Cookbook , p43
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Aug. 15, 2012 by Jo Pottle
I made this today and left the mayo out. It was delicious and filled me up. What a great help for my outlook to "eat healthy".
Reviewed on Mar. 04, 2010 by epeacock
I made this after working all day as a salad chef in our university's kitchen. I was so starving, and it only took 10 minutes. I followed the recipe exactly, except cut the mayo in half and added 1/4 cup honey mustard dressing. It was divinity. Filled me up real good too!! Will be making often!!!
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