Stuffed Tomato Salad with Tuna


U.S. Metric Ingredients
12 12 Tomatoes, small (about 4 oz/120 g each)
to taste to taste Salt
1 lb 8 oz 720 g Tuna Salad
12 12 Lettuce leaves for underliners
12 12 Small parsley sprigs



  1. Wash the tomatoes and remove the core at the stem end.
  2. Set the tomatoes on the cutting board, stem end down. Cut into eighths to within ½ inch (1 cm) of the bottom—that is, leave the sections attached at the bottoms.
  3. Carefully spread the sections apart slightly. Sprinkle the insides with salt and turn upside down on a sheet pan to drain 15–20 minutes.
  4. Fill the tomatoes with tuna salad, using 2 oz (60 g) per portion.
  5. Arrange the lettuce leaves on salad plates and place a filled tomato on top of each. Garnish the tops with parsley.
  6. Serve at once, or hold for service in the refrigerator.

Per serving: Calories, 160; Protein, 10 g; Fat, 11 g (61% cal.); Cholesterol, 15 mg; Carbohydrates, 6 g; Fiber, 2 g; Sodium, 210 mg.


Tomatoes may be stuffed with any of the following:

Chicken Salad and variations Ham Salad
Egg Salad Cottage cheese

Dilled Shrimp Salad and variations

Alternative Method: Tomatoes may be hollowed out for stuffing by cutting off the tops and scooping out the insides, being careful not to pierce the sides. Large tomatoes may be cut in half and hollowed out.