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
- 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.
Originally published as Tuna-Stuffed Tomatoes in Quick Cooking May/June 2005, p17
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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