I think that everybody has those favorite easy meals. The ones that you gravitate to when you’re home by yourself for the night. For my husband, one of those meals is a tuna salad sandwich. I thought I’d try and make a slightly more elegant version of a tuna salad sandwich with these tomatoes. It works great.
The larger tomatoes, like beefsteak tomatoes, have lots of seeds and pulp on the inside that are easy to scoop out. Once the insides are removed, you can use it as a little bowl for just about anything. In my case, that was a rather delicious tuna salad.
I lightened it up a bit by using fat free mayonnaise and non fat Greek yogurt, but didn’t sacrifice anything in the flavor.
Be sure to use white or light tuna canned in water and then drain it before flaking it into the salad. I added the hardboiled egg because I had a couple on hand, but I’ve also tried it without, and it’s just as tasty. It’s a great way to really make a classic favorite a little more sophisticated.
A keeper in our house!
- 4 large beefsteak tomatoes
- 16 oz canned tuna in water (drained)
- 1/4 cup plain, non fat Greek yogurt
- 1/4 cup fat free mayonnaise
- 3 stalks celery (finely chopped)
- 2 hardboiled eggs (finely chopped)
- 1 small red onion (finely diced)
- 1/4 cup fresh parsley (minced)
- 2 tbsp sweet pickle relish
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Combine the tuna, yogurt, mayonnaise, celery, onion, parsley, relish, mustard, salt and pepper in a large bowl.
- Mix until well combined.
- Refrigerate while preparing the tomatoes.
- Slice the tops off the tomatoes and remove the seeds and core to form a "bowl".
- Fill each tomato with the tuna mixture.
- Serve immediately or refrigerate until serving.
Entire recipe makes 4 servings
Serving size is 1 stuffed tomato
Each serving = 1 Point*
*based only on ingredients that have an SP Freestyle value