QUICK TUNA-STUFFED TOMATOES
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
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 241 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 746mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
TUNA-STUFFED TOMATOES
Make our stuffed tomato recipe for a tasty Healthy Living Tuna-Stuffed Tomatoes dish! Everyone will love our stuffed tomato recipe.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
TUNA-STUFFED TOMATOES
Here's a real treat for tuna (and tomato) lovers! Try topping these broiled tomatoes with cheddar cheese for a different taste.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, separate tuna into very small pieces. Add bread crumbs, onion, mustard, cayenne pepper, Italian seasoning and egg; mix well. In a medium saucepan, cook mixture for 2-3 minutes over medium heat. Set aside. Slice off 1/2 in. of each tomato top. Leaving a 1/4-in.-thick shell, scoop out pulp and discard. Spoon tuna mixture into shells and place in a baking dish. Top with mozzarella cheese and brown lightly under broiler. Garnish with sour cream if desired.
Nutrition Facts :
TUNA SALAD STUFFED TOMATOES
This is not your usual tuna salad! This salad also makes a great sandwich (both hot & cold... look for my other tuna recipes!
Provided by Leopard Apron
Categories Summer
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
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
Make and share this Tuna Stuffed Tomatoes recipe from Food.com.
Provided by CookinwithGas
Categories One Dish Meal
Time 15m
Yield 4 stuffed tomatoes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all items EXCEPT the tomatoes, until well blended.
- Spoon the mixture evenly into the 4 hollowed out tomatoes.
- Garnish with a parsley sprig and serve.
CHILL OUT, SPANISH STYLE: YELLOW TOMATO GAZPACHO, TOASTED ALMOND BREADCRUMBS, TUNA SALAD STUFFED PIQUILLOS OR PLUM TOMATOES
Make this meal when the weather forecast is HOT, because the meal is not.
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. For the gazpacho: Fill a large bowl with ice water. Bring a pot of water to a boil and season with salt. Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds. Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes. Place half the tomatoes, bread, celery, garlic, onion, chile pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor. Season with salt and pepper. Puree until smooth, adding a splash of bottled water if needed to thin the soup. Pour the soup into a pitcher and repeat with the remaining ingredients. Adjust the seasoning and store in the refrigerator. For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden. Let cool, then put the bread in a food processor with the almonds. Process until crumbs form. For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO. Season with pepper and add more EVOO to taste. Stuff the piquillos and/or tomatoes with the tuna salad. Ladle the gazpacho into bowls and serve topped with the breadcrumbs. Cook's Note: If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature.
TOMATOES STUFFED WITH TUNA
Make and share this Tomatoes Stuffed With Tuna recipe from Food.com.
Provided by Kiwi Kathy
Categories Tuna
Time 1h10m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
Steps:
- Wash tomatoes and cut off tops, scoop out the pulp and seeds.
- Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp.
- In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks.
- Add the mayonaise and lemon juice and mix well.
- Add salt & pepper to tase, if desired.
- Fill the tomato cavities with the tuna mixture and refrigerate about 1 hour before serving.
SPICY TUNA "TARTS" WITH STUFFED TOMATOES
Steps:
- In small bowl, whisk together wasabi paste and 3 tablespoons olive oil. Rub wasabi marinade into tuna steaks, then cover with plastic (or place in resealable plastic bag) and refrigerate 30 minutes or up to 2 hours.
- Preheat oven to 350°F.
- Cut thin slice from stem end of each tomato and set tops aside.
- Bring large saucepan water to boil. Add tomato bottoms and boil, uncovered, until warm and starting to soften, about 1 minute. Drain.
- Using small spoon, scoop out and discard seeds and pulp from tomatoes. Sprinkle tomato cavities with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Slice each pita bread crosswise into 2 round halves and transfer to baking sheet. Bake until crisp and starting to brown, about 10 minutes. Set aside.
- In large skillet or wok over moderate heat, heat sesame oil until hot but not smoking. Add ginger, bok choy, carrots, and celery, and sauté, stirring frequently, until vegetables just begin to wilt, about 3 minutes. Stir 1/2 teaspoon salt and 1/4 teaspoon pepper. Stuff hollowed tomatoes with sautéed vegetables and top with reserved tops.
- In large skillet over moderate heat, heat 1 tablespoon olive oil until hot but not smoking. Sprinkle tuna steaks on both sides with ½ teaspoon salt and 1/4 teaspoon pepper and sear until crusty and slightly browned but still pink in center, 1 to 2 minutes per side. Transfer to cutting board and slice, against grain, into 1/4-inch-thick slices.
- In large bowl, toss arugula with remaining 1 tablespoon olive oil, ½ teaspoon salt, and 1/4 teaspoon pepper.
- Divide pita halves among 4 plates and top with arugula. Fan tuna slices atop arugula and place stuffed tomato alongside each "tart." Serve immediately.
A STUFFED PICNIC: TUNA AND ARTICHOKE STUFFED TOMATOES, RED PEPPER, FETA AND CHICK PEA STUFFED ZUCCHINI, NUT AND BROWN SUGAR STUFFED MACINTOSH APPLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Preheat oven to 425 degrees F.
- Trim a thin slice off of the bottom of each apple. Cut the tops off apples and trim way skin of tops of apples, trim should be 1/2-inch wide. Hollow out the apples with a small paring knife, carving out a cavity for the filling. Rub the tops and cavities with wedges of lemon to retard browning.
- Combine butter, sugar, nutmeg, cinnamon, nuts, flour and oatmeal in a bowl -- mixture should be crumbly -- and then pack into apples. Place apples in a shallow baking dish and add 1/4-inch of water to the dish. Bake apples 17 to 20 minutes, until filling bubbles and apples are tender but not soft. Remove from oven. Serve warm or room temperature.
- For stuffed tomatoes, mix tuna and next 7 ingredients to combine. Season with salt and pepper, to taste. Cut a thin slice off the bottom of each tomato to stabilize it. Seed and hollow out the tomato with a spoon over garbage bowl or into sink with disposal system. Season tomatoes with salt and pepper, then fill with salad, mounding the tuna up. The tomatoes are ready to serve or chill.
- For zucchini, combine chick peas and next 4 ingredients in a food processor and process until smooth. Season with salt and pepper. Cut each zucchini in half lengthwise. Hollow out seeds, making room for filling, using a soup spoon. Fill squash with chick pea and red pepper cheese using a rubber spatula. Cut the zucchini into 2 inch pieces.
TOMATOES STUFFED WITH ROAST PEPPERS, TUNA, CAPERS, AND OLIVES
Steps:
- Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler. Turn them until their skins are black and blistered all over. Alternatively-and more easily-roast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
- To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time. When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds. Now cut the peppers into strips about 3/4 inch wide. Mix with the rest of the ingredients except the tomatoes.
- Cut a small circle around the stalk of each tomato and cut out a cap. Remove the center and seeds with a pointed teaspoon. Fill the cavities with the roast pepper mixture and replace the caps. Arrange in a shallow baking dish and bake in a preheated oven at 350°F for 20 to 30 minutes, or until the tomatoes are a little soft. Keep a watch, however, that they do not fall apart.
TUNA STUFFED TOMATOES FOR 2
"This standby is always a good choice for a quick lunch," says Molly Seidel, Edgewood of New Mexico. "It's quick, refreshing and satisfying." Better still, it gets one more Easter egg off your hands!
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. , In a small bowl, combine the tuna, pickle, mayonnaise, onion, mustard, salt and pepper. Gently stir in egg; spoon into tomato shells.
Nutrition Facts : Calories 399 calories, Fat 28g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 1077mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
FESTIVE TUNA-STUFFED TOMATOES RECIPE - (4.3/5)
Provided by dkanon
Number Of Ingredients 9
Steps:
- Mix tuna, mayonaise, celery, olives, onion, cilantro, lemon peel and juice. Cut each tomato into wedges, cutting down to within 1/2 inch of bottom. (Do not cut all the way through tomato.) Spoon tuna mixture into tomatoes. Serve with crackers.
TUNA AND GOAT CHEESE STUFFED TOMATOES
My neighbor delivered a very large bag of his summer tomatoes, and I didn't want them to go to waste. I experimented with the stuffing mixture until my husband loved this combo. Easy, tasty, satisfying, and a good choice for hot summer nights!
Provided by Linda Glenn
Categories Side Dish Vegetables Tomatoes
Time 1h12m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 11.9 g, Cholesterol 86.3 mg, Fat 26.3 g, Fiber 3.2 g, Protein 23.3 g, SaturatedFat 14.1 g, Sodium 688.5 mg, Sugar 7.1 g
HERBED TUNA STUFFED TOMATOES
Steps:
- With a paring knife, remove the stem end from each tomato. Scoop out the seeds and pulp and transfer them to a bowl. Add the tuna, capers, parsley, lemon zest and juice, oil, and pepper to the bowl and combine. Spoon this mixture carefully into the hollowed-out tomatoes.
LOW CARB TUNA-STUFFED TOMATOES- 5 NET CARBS
From The Complete Idiot's Guide to Quick & Easy Low Carb Meals. Per Serving: 218 calories, 16g protein, 6g carbs, 1 fiber, 5 net carbs, 16g fat, 2g sat fat, 28mg cholesterol, 622 mg sodium
Provided by mariposa13
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, mix tuna, celery, artichoke pieces, mayo, pine nuts, lemon juice, italian seasonings, hot pepper sauce, salt and pepper.
- Stuff each tomato with tuna salad and arrange tomatoes in a microwave safe dish.
- Preheat broiler.
- Microwave on high for 4 min or until filling is hot.
- Remove tomatoes from microwave and top each with shredded cheese, and slide under the broiler for 3 min or until cheese is melted and bubbling.
Nutrition Facts : Calories 246.6, Fat 15.4, SaturatedFat 3.4, Cholesterol 32.7, Sodium 674.1, Carbohydrate 12.9, Fiber 3.8, Sugar 5.2, Protein 16.2
STUFFED SPAGHETTI SQUASH WITH TOMATOES, OLIVES, TUNA AND STRING CHEESE
Provided by Robin Miller : Food Network
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Arrange the spaghetti squash halves in the bottom of a slow cooker.
- In a medium bowl, combine the tomatoes, olives, oregano, and 1/2 teaspoon each of salt and black pepper. Spoon the mixture over the spaghetti squash. Pour the olive brine in the slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- When ready to serve, using a fork, "loosen" the squash slightly, creating spaghetti-like strands. Spoon the tomato sauce over the squash, top each piece with some tuna, string cheese, and basil and serve.
HERBED TUNA-STUFFED TOMATOES
A simple, no-cook meal for those hot summer nights when you are looking for something light and effortless. Can also be used as a first-course.
Provided by JackieOhNo
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- With a paring knife, remove the stem end from each tomato. Scoop out the seeds and pulp and transfer them to a bowl.
- Add the tuna, capers, parsley, lemon zest and juice, oil, and pepper to the bowl and combine.
- Spoon this mixture carefully into the hollowed-out tomatoes.
Nutrition Facts : Calories 182.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 32.3, Sodium 175.5, Carbohydrate 8.9, Fiber 2.7, Sugar 5.1, Protein 21.9
RANCH TUNA STUFFED TOMATOES
Haven't made this yet but it sounds perfect for a hot summer night ! Recipe from Hidden Valley. Prep time does not include 1 hour chilling.
Provided by Lorac
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, except tomatoes, and chill 1 hour.
- Core tomatoes and scoop out centers to remove seeds and flesh.
- Slice each tomato into 5-6 wedges without cutting through the bottom.
- Gently open up the tomatoes and top with the tuna mixture.
Nutrition Facts : Calories 533, Fat 35, SaturatedFat 9.9, Cholesterol 53.8, Sodium 914.8, Carbohydrate 32.2, Fiber 6.5, Sugar 9.5, Protein 25.4
TUNA STUFFED TOMATOES
I am gathering all of my recipies that my children love and want and this is one of them. I hope that others will enjoy what has been made in my house and enjoy it as we have and are, in your house! Always, with love ~
Provided by Tammy T
Categories Tuna Salads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Cut tops off of tomatoes and dig insides and scoop out seeds and some of the tomato meat. ( need to make room for the stuffing ) Don't take too much though as you still want some of that fresh tomato as your main base.
- 2. Combine the next four ingredients and add a dash of pepper. Stir in the tuna and mayonaise and eggs. Cover and chill a couple of hours. Fill the tuna cups with the mixture and enjoy!
TUNA-STUFFED TOMATOES
Categories Appetizer
Number Of Ingredients 6
Steps:
- Prepare eggs. Wash tomatoes, slice off the tops, slice in half, and hollow them out. Be careful not to pierce the skin on the tomato bottom or sides as you move the spoon around. Discard the tomato seeds and pulp, and lightly salt the hollow insides of the tomatoes. Put the tomatoes face side down on a wire rack on top of a paper towel for approximately 30 minutes, until a bit of juice seeps out. Chop the hard-boiled eggs. You need not chop them finely or be too obsessive about how regular the pieces are, as the eggs can be further mashed when you mix them with the other ingredients. Put into a bowl all the ingredients except the tomatoes and the extra chives for garnish. Mix the ingredients until thoroughly blended. Add salt and additional pepper if desired. Turn the tomatoes right-side up. Gently remove any excess water with a paper towel. Stuff the tomatoes with the tuna/egg mixture. Mound the tuna/egg mixture slightly, but do not press it down too firmly. Garnish the filled tomatoes with chopped/cut chives. Refrigerate the stuffed tomatoes covered until ready to serve. They will last for several hours. You can also make the tuna/egg mixture the day before and keep it refrigerated, hollowing out the tomatoes and stuffing them on the day you will serve them.
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