- 4 large tomatoes
- 1/2 cup mayonnaise
- 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
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Quick Tuna-Stuffed Tomatoes
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"I've been making this dish multiple times every summer since this recipe was published - it's great for hot weather! The flavor of the tuna salad is great, and I always include the cashews."
"awesome flavor and a refreshing lunch. We have so many tomatoes that this is a good way to use them."
"I did not really like this recipe. I like tuna salad and I love tomatoes but obviously not together."