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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2014
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 19.7g; carbohydrates 29.9g; dietary fiber 10.7g; sugars 8.9g; fat 17.6g; saturated fat 2.5g; cholesterol 7.4mg; vitamin a iu 3159.3IU; vitamin c 42.1mg; folate 84.8mcg; calcium 108.8mg; iron 2.3mg; magnesium 62.3mg; potassium 877.8mg; sodium 501.1mg; thiamin 0.1mg.
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