Tuna-Stuffed Tomatoes for Two Recipe

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Tuna-Stuffed Tomatoes for Two Recipe

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4 1
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"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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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

Nutritional Facts

1 each: 187 calories, 8g fat (1g saturated fat), 29mg cholesterol, 570mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 23g protein.

  • 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
  1. Cut tomato in half through the stem. Scoop out pulp, leaving a 1/2-in shell. In a 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.
Originally published as Tuna-Stuffed Tomatoes in Quick Cooking January/February 2004, p8

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