4
1 rating

Tuna-Stuffed Tomatoes

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.

Ready in
10 m
8
Servings
42
Calories Per Serving

Ingredients

  • 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

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
Servings8
Calories Per Serving42
Total Fat2g4%
Sugar1gN/A
Saturated0.3g1.7%
Cholesterol0.8mg0.3%
Protein2g4%
Carbs4g1%
Vitamin A21µg2%
Vitamin B120.1µg1.7%
Vitamin C7mg11%
Vitamin D0.3µg0.1%
Vitamin E0.6mg2.9%
Vitamin K7µg8%
Calcium7mg1%
Fiber0.8g3.1%
Folate (food)11µgN/A
Folate equivalent (total)11µg3%
Iron0.3mg1.8%
Magnesium12mg3%
Monounsaturated1gN/A
Niacin (B3)0.9mg4.4%
Phosphorus37mg5%
Polyunsaturated0.4gN/A
Potassium134mg4%
Sodium58mg2%
Zinc0.2mg1.4%
Tags