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Tuna Salad-Stuffed Tomatoes with Arugula
Tuna Salad-Stuffed Tomatoes with Arugula
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From: EatingWell Magazine, July/August 2014
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons sherry vinegar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 4 large tomatoes
- 2 5-ounce cans chunk light tuna in olive oil, drained
- ⅓ cup chopped celery
- ¼ cup finely chopped red onion
- ¼ cup chopped Kalamata olives
- 1 teaspoon dried thyme
- 1 15-ounce can great northern beans, rinsed
- 8 cups baby arugula
Preparation
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Active
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Ready In
- 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 ( ½ to 1 inch). Chop enough of the tops to equal ½ 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.
- Serving size: 1 tomato, ⅔ cup filling & 1¾ cups arugula salad
- Per serving: 353 calories; 18 g fat(2 g sat); 11 g fiber; 30 g carbohydrates; 20 g protein; 85 mcg folate; 7 mg cholesterol; 9 g sugars; 0 g added sugars; 3,159 IU vitamin A; 42 mg vitamin C; 109 mg calcium; 2 mg iron; 501 mg sodium; 878 mg potassium
- Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (63% dv), Folate (21% dv)
- Carbohydrate Servings: 2
- Exchanges: 1 starch, 2½ vegetable, 2½ lean meat, 2 fat
