Description
Juicy tomatoes filled with a creamy tuna salad made with celery, red onion, parsley, and lemon for a fresh, easy no-cook meal.
Ingredients
Scale
- 4 large ripe tomatoes
- 2 cans tuna in water, drained, 5 ounces each
- 1/3 cup mayonnaise
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika, for garnish
Instructions
- Gather a sharp knife, spoon, mixing bowl, and serving plate.
- In a medium bowl, mix the drained tuna, mayonnaise, celery, red onion, parsley, lemon juice, salt, and black pepper until evenly combined.
- Slice the tops off the tomatoes and scoop out the centers, leaving sturdy shells.
- Lightly season the insides of the tomatoes with a small pinch of salt and place them upside down for 1 to 2 minutes to drain.
- Spoon the tuna mixture evenly into each tomato, mounding it slightly on top.
- Sprinkle with paprika.
- Serve immediately or chill briefly before serving.
Notes
- Choose firm ripe tomatoes so they hold their shape well after filling.
- Drain the tuna thoroughly to keep the filling creamy, not watery.
- The filling can be made up to 1 day ahead and refrigerated.
- Filled tomatoes are best enjoyed the same day.
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 215
- Sugar: 4g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 35mg
Keywords: tuna stuffed tomatoes, stuffed tomatoes, tuna tomato lunch, no cook tomato recipe, easy tuna salad tomatoes