Ingredients
-
2
-
4
-
1/4
-
1/4
-
1/3
-
1 1/2
-
1/3
-
1/8
-
1 1/2
-
-
1/8
-
4
-
1/2
-
1/2
-
1/2
Directions
Mediterranean Tuna Stuffed Tomato,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.,Since you’re not using mayonnaise, could you use tuna packed in oil so it’s hopefully not dry?,This was fantastic and really hit the spot! I had some beautiful ripe garden tomatoes, which were perfect in this dish. I also added some minced kalamata olives, which is the only change I made. What a wonderful lunch I enjoyed! I wished I’d taken a photo, but I ate it too fast! Made for Culinary Quest 2016.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Tuna, Green & Red Peppers, Capers, Pistachios, Parsley Flakes, and Purple Onion in Medium Size Bowl. |
|
2
Done
|
Make Dressing by Placing All Ingredients Into a Blender or Mini Chopper; Pulse Until Oil Is Emulsified. |
|
3
Done
|
Pour Over Tuna Mixture. |
|
4
Done
|
Add Parmesan and Mix Well. |
|
5
Done
|
Chill Until Ready to Serve. |
|
6
Done
|
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
Done
|
Fill Each Tomato With a Tad More Than Cup of the Tuna. |
|
8
Done
|
Serve on a Piece of Leaf Lettuce to Add Color to the Plate. |
