The tuna in this great-looking stuffed tomato recipe isn't your typical mayo-based affair. The sherry vinaigrette does double duty: it adds fresh flavor to the tuna filling and also dresses the baby arugula and white bean salad. Source: EatingWell Magazine, July/August 2014

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Whisk oil, vinegar, salt and pepper in a medium bowl. Transfer 3 tablespoons of the dressing to a large bowl and set aside.

  • Slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Chop enough of the tops to equal 1/2 cup and add to the medium bowl. Scoop out the tomato pulp using a teaspoon or melon baller. (Discard the pulp or save for another use.)

  • Add tuna, celery, onion, olives and thyme to the medium bowl; gently toss to combine. Fill the hollowed tomatoes with the tuna mixture.

  • Add beans and arugula to the dressing in the large bowl and toss to combine. Divide the salad among 4 plates and top each with a stuffed tomato.

Nutrition Facts

353 calories; 17.6 g total fat; 2.5 g saturated fat; 7 mg cholesterol; 501 mg sodium. 878 mg potassium; 29.9 g carbohydrates; 10.7 g fiber; 9 g sugar; 19.7 g protein; 3159 IU vitamin a iu; 42 mg vitamin c; 85 mcg folate; 109 mg calcium; 2 mg iron; 62 mg magnesium;