Wayne Gisslen

Stuffed Tomato Salad with Tuna

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
12 12

Method

  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.

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