Ingredients
Scale
- 2 (5 ounce) cans tuna in water, drained
- 1/4 cup mayonnaise
- 1/4 cup celery, finely chopped
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 medium tomatoes
- Lettuce leaves, for serving (optional)
Instructions
- In a medium bowl, flake the drained tuna with a fork.
- Add mayonnaise, celery, red onion, parsley, Dijon mustard, salt, and pepper to the bowl. Mix well until all ingredients are combined.
- Cut the tops off the tomatoes and carefully scoop out the pulp and seeds, leaving a sturdy shell. Discard the pulp or save for another use.
- Spoon the tuna salad evenly into each hollowed-out tomato.
- Serve immediately on a bed of lettuce leaves, if desired.
Notes
- For a zesty flavor, add a squeeze of lemon juice to the tuna salad.
- You can add other vegetables like diced bell peppers or cucumber for extra crunch.
- Prepare the tuna salad in advance and stuff the tomatoes just before serving to prevent sogginess.
- Store leftover stuffed tomatoes in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 250
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg