Tomatoes Stuffed With Tuna

Kiwi Kathy's Note:

A money saving low GI meal. Fresh tasting, easily prepared, satisfying and delicious.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 2

Yield: 2.0

• 2 tomatoes , 340gm Beefsteak
• 200 g tuna , in olive oil, thoroughly drained
• 1 tablespoon capers , drained and rinsed well
• 1 stalk celery , with leaves, thinly sliced and diced. Appox 1/2 cup
• 1 tablespoon parsley , finely chopped
• 2 tablespoons basil , hand ripped into small pieces, about 4 large leaves
• ¼ cup mayonnaise , light
• 2 tablespoons lemon juice
• salt & pepper

Directions:

1. Wash tomatoes and cut off tops, scoop out the pulp and seeds.
2. Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp.
3. In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks.
4. Add the mayonaise and lemon juice and mix well.
5. Add salt & pepper to tase, if desired.
6. Fill the tomato cavities with the tuna mixture and refrigerate about 1 hour before serving.

Reviews

[I'mPat]

I scaled back for 1 vine ripened tomatoe and unfortunately had an oops no capers or celery (both of which I was sure I had) and I used a 95 grams can of tuna in spring water (not chunky) but otherwise thoroughly enjoyed for a lovely light lunch, thank you Kiwi Kathy made for Make My Recipe - Edition 16

[gailanng]

I wanted to make something special for DH's lunch. His riding mower died. I wonder if I should send him a bouquet of lug nuts? Made for A-NZ #42 Recipe Tag.

[Chef Buggsy Mate]

We loved this dish...the lemon really added a nice flavor. Even DD who doesn't like tuna with anything in it loved it. The only thing I did different was add a bit of dill to it. I will definitely make this again. Made as my "T" pick for the December 09 Lets P-A-R-T-Y Game