Try this Tuna-stuffed Tomatoes recipe, or contribute your own.
Suggest a better descriptionSource: Redbook
4 large tomatoes
2 5-oz cans solid white tuna, drained
2 ribs celery, halved lengthwise and thinly sliced
2 Tbsp capers, roughly chopped
1 Tbsp olive oil
1 Tbsp red wine vinegar
Kosher salt and pepper
½ cup flat-leaf parsley leaves
1. With a sharp knife, slice a very thin piece off the bottom and ¼ in. off the top of each tomato. Using a spoon, scoop out seeds and pulp. Roughly chop pulp and tomato bottoms; place in a large bowl.
2. Add tuna, celery, capers, oil, vinegar, and ¼ tsp each salt and pepper and toss to combine; fold in parsley. Spoon tuna mixture into tomatoes and serve with tops.
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Serving Size: 1 (186g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 41 | ||
Calories from Fat: 11 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 48mg | 2 % | |
Potassium 433.5mg | 11 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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