Mediterranean Tuna Stuffed Tomato |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is far from the traditional tuna salad. This tastes like summer if you use garden fresh tomatoes. A great lunch idea and can be made ahead. I served this with crunchy bread sticks and fresh fruit. Created for RSC #6 Contest. Ingredients:
2 (6 ounce) cans tuna in water, well drained |
4 medium tomatoes |
1/4 cup green pepper, finely chopped |
1/4 cup red pepper, finely chopped |
1/3 cup pistachios, coarsely chopped |
1 1/2 tablespoons capers, well drained |
1/3 cup parmesan cheese, grated |
1/8 cup purple onion, finely chopped |
1 1/2 teaspoons parsley flakes |
1/8 cup olive oil |
4 tablespoons balsamic vinegar |
1/2 teaspoon onion powder |
1/2 teaspoon basil |
1/2 teaspoon black pepper |
1 1/2 teaspoons sugar (optional) |
1/4 teaspoon rosemary |
1 garlic clove |
1/4 teaspoon oregano |
Directions:
1. Place tuna, green & red peppers, capers, pistachios, parsley flakes, and purple onion in medium size bowl.
2. Make dressing by placing all ingredients into a blender or mini chopper; pulse until oil is emulsified.
3. Pour over tuna mixture.
4. Add parmesan and mix well.
5. Chill until ready to serve.
6. Cut tomatoes; place stem side down and cut into wedges without cutting all of the way through the tomato; gently spread wedges to form bowl for the tuna salad.
7. Fill each tomato with a tad more than 1/2 cup of the tuna.
8. Serve on a piece of leaf lettuce to add color to the plate.
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