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Tuna-Stuffed Tomatoes Recipe

"I created these broiled tomato halves one afternoon when I wanted a warm lunch," shares Renee McGowen from her home in Aurora, Colorado. The addition of chopped celery gives the tuna mixture a nice crunch.

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Tuna-Stuffed Tomatoes Recipe

Prep/Total Time: 10 min.

Yield: 2 Servings

5 5 10

Ingredients

1 large tomato
1 can (6 ounces) tuna, drained and flaked
4 teaspoons mayonnaise
1 tablespoon chopped celery
1/2 teaspoon Dijon mustard
1/4 teaspoon seasoned salt

Directions

Cut tomato in half through the stem. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain.
In a small bowl, combine the remaining ingredients. Fill tomato shells with tuna mixture; place on a baking sheet. Broil 3-4 in. from the heat for 4-5 minutes or until heated through. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 187 calories, 8 g fat (1 g saturated fat), 29 mg cholesterol, 570 mg sodium, 4 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Tuna-Stuffed Tomatoes in Quick Cooking January/February 2004, p8

Seeding Tomatoes

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.