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Tuna-Stuffed Tomatoes Recipe

“This standby is always a good choice for a quick lunch," says Molly Seidel, Edgewood of New Mexico. “It’s quick, refreshing and satisfying.” Better still, it gets one more Easter egg off your hands!

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Tuna-Stuffed Tomatoes Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

2 large tomatoes
1 can (5 ounces) albacore white tuna in water
1 whole dill pickle, chopped
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 hard-cooked egg, chopped

Directions

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain.
In a small bowl, combine the tuna, pickle, mayonnaise, onion, mustard, salt and pepper. Gently stir in egg; spoon into tomato shells. Yield: 2 servings.

Nutritional Facts 1 serving equals 399 calories, 28 g fat (5 g saturated fat), 152 mg cholesterol, 1,077 mg sodium, 11 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Tuna-Stuffed Tomatoes in Simple & Delicious March/April 2008, p52