Tuna-Stuffed Tomatoes

Tuna-Stuffed Tomatoes
Staff Writer
Tuna-Stuffed Tomatoes
Tia Black
Tuna-Stuffed Tomatoes

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.

Click here to see 13 Easy Recipes for Back-to-School Meal Planning.

8
Servings
39
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
2mg
0%
Choline, total
4mg
1%
Fluoride, F
2µg
0%
Folate, total
4µg
1%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
32mg
5%
Selenium, Se
5µg
9%
Sodium, Na
27mg
2%
Water
10g
0%

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.

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