Tuna-Stuffed Tomatoes Recipe

Tuna-Stuffed Tomatoes Recipe photo by Taste of Home

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Fresh tomatoes are hollowed out, then filled with a flavorful tuna salad mixture that gets crunch from celery and cashews.—Taste of Home Test Kitchen, Greendale, Wisconsin

This recipe is:

Quick

Diabetic Friendly

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Tuna-Stuffed Tomatoes Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

4 large tomatoes
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/2 teaspoon celery salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 ounces each) tuna, drained and flaked
2 celery ribs, chopped
1/2 cup chopped cashews, optional

Directions

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain.
In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells. Yield: 4 servings.

Nutritional Analysis: 1 stuffed tomato (prepared with reduced-fat mayonnaise and water-packed tuna; calculated without cashews) equals 241 calories, 11 g fat (2 g saturated fat), 36 mg cholesterol, 746 mg sodium, 12 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Originally published as Tuna-Stuffed Tomatoes in Quick Cooking May/June 2005, p17

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.