Tomatoes Stuffed With Tuna Salad Recipes

TUNA-STUFFED TOMATOES

Steps:

• Combine all ingredients except tomatoes.
• Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
• Fill tomatoes with tuna mixture.

TUNA STUFFED TOMATOES

Steps:

• Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.
• In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture.
• In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet.
• Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
• Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool.

QUICK TUNA-STUFFED TOMATOES

Steps:

• 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.

TOMATOES STUFFED WITH TUSCAN WHITE BEAN TUNA SALAD

Steps:

• Slice each tomato in half, then slice off the tip that is pointed to allow the tomato to sit upright.
• Using a knife, gently scoop out some of the flesh inside, and you can save the flesh for another recipe. Place the hollowed-out tomatoes onto a serving platter.
• Lightly drizzle olive oil and some salt over them. Set them aside.
• In a small mixing bowl, mix together the rest of the ingredients. Add some salt and fresh cracked black pepper to taste.
• Use a teaspoon to spoon the tuna bean salad into each half of the tomatoes. Top with small basil or parsley leaf. Refrigerate for one hour or more before serving. Serve cold.
• Yields: 10 (1/2 size) Tomatoes Stuffed, about 5 servings (2 per person)

MEDITERRANEAN TUNA SALAD

Steps:

• Cut very thin slice from bottom of each tomato so it will stand upright. Cut thin slice from top of each tomato; scoop out tomato flesh, leaving tomato shell. Remove seeds from tomato flesh; chop enough tomato flesh to measure 1 cup.
• In medium bowl, toss chopped tomato, tuna, beans, chopped parsley, capers, lemon juice, garlic, salt and pepper.
• Spoon tuna mixture into hollowed-out tomatoes. Garnish with parsley sprigs.

TOMATO, TUNA, AND BEAN SALAD

Steps:

• Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

TOMATOES AND TUNA SALAD

Steps:

• In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired.

TUNA SALAD STUFFED TOMATOES

Steps:

• In a large mixing bowl, break up tuna.
• Add celery, onions and olives and mix.
• In a 2 cup measuring cup, mix mayonnaise and remaining seasonings to blend.
• Combine mayonnaise mixture to tuna and vegetables and blend well, folding in chopped eggs.
• Slice off top of ripe tomatoes, scoop out pulp and reserve for other use.
• Spoon in tuna salad mixture to fill.
• Sprinkle with paprika, salt & pepper if desired.
• Garnish with black olive and celery leaves.
• Serve as is, or chill for later serving.

TUNA STUFFED TOMATOES

Steps:

• Remove the tops of the tomatoes (discard) and place tomatoes upside down on a plate or paper towel to remove excess liquid.
• Mix all tuna salad ingredients except the avocado until combined.
• Fold in the avocado.
• Fill tomatoes with tuna salad and top with cilantro.

TUNA AND GOAT CHEESE STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a thin slice off the top of each tomato, and gently scoop out pulp and seeds, leaving a 1/2 inch wall. Finely dice 1/2 cup of the pulp and set aside. Season the inside of each hollowed tomato with pinches of salt and pepper.
• Mix reserved diced tomato pulp, goat cheese, mascarpone cheese, tuna, red onion, cucumber, mushrooms, red pepper, celery, garlic, and sesame seeds in a large bowl.
• Scoop mixture into tomato shells up to the top of each tomato. Place on a foil-lined baking sheet.
• Sprinkle each tomato with sunflower seeds, Parmesan cheese, garlic salt, onion powder, salt, and pepper. If desired, sprinkle each tomato with parsley flakes and Worcestershire sauce.
• Bake in the preheated oven for 25 minutes, then broil right before serving until tops are lightly browned, about 1 to 2 minutes.

TUNA SALAD STUFFED TOMATOES

Steps:

• In a medium bowl, stir together the tuna, celery, Greek yogurt, mayonnaise, Dijon, lemon zest and juice, salt and black pepper until combined.
• Use a paring knife to cut the core and a small amount of flesh from the top of the tomato; discard.
• Stuff the tuna salad into the tomatoes. Top with fresh dill.