Tuna Salad-Stuffed Tomatoes might be the perfect summer meal. They are easy to prepare, cool, refreshing, and healthy … yet, quite filling. Variations on this recipe can be made with crab meat or chopped shrimp. Seasoning can be changed by substituting tarragon for the dill.
Tuna Salad-Stuffed Tomatoes
(Mark Kelly, 2016)
Serves 2 – 4
20 pitted Kalamata olives, quartered
1/4 medium red onion, chopped
1/4 red pepper, chopped
1/2 cup mayonnaise
3 hard-boiled eggs, chopped
1 cup tuna, drained
1 Tbsp dried dill weed
Freshly ground black pepper
4 large tomatoes, cored with flesh and seed scooped out to form a cup
In a medium bowl, combine olives, red onion, red pepper, eggs, tuna, dill and mayonnaise, mix gently. Season with pepper, to taste. Refrigerate for at least 1 hour to allow flavors to combine.
To serve: Fill the tomato “cups” with tuna salad. Serve along with a tossed salad and fresh fruit.