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.
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
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.
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
Vitamin C (70% daily value), Vitamin A (63% dv), Folate (21% dv)