Tuna-Stuffed Tomatoes Recipe
Daily Value: 4%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||13µg||3%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Pairs Well With
Exclusive from The Daily Meal
This dish travels well, can be eaten cold or at room temperature, is a delicious finger food, children can even help their parents to make them the night before (perhaps by filling up the tomatoes), and they have good nutritional value, too.
See all tomato recipes.
- 8 pearl or small Roma tomatoes
- 1/4 cup canned tuna in olive oil, drained
- 1/3 cup cooked quinoa
- Pinch of salt
- Pinch of pepper
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
Cut the tops off each tomato with a paring knife, and reserve for later, if using. Spoon out the seeds and pulp. In a bowl, mix together the tuna, quinoa, salt, pepper, oil, and lemon juice. Fill each tomato with the quinoa mixture and press well. Cover with the tomato tops, if desired.
Adapted from "Cooking with Trader Joe's Cookbook: Pack a Lunch" by Celine Cossou-Bordes (Brown Bag Publishers, 2011)Servings: 8
Total time: 10 minutes
Special Designations: Kid-friendly, Healthy