Mediterranean Tuna-Stuffed Tomatoes

Combine all ingredients, except for ripe tomatoes, in a bowl. Cover and refrigerate for 1 hour prior to serving.

For tomatoes, use a sharp paring knife to cut a 3″ circle into the top of a tomato. Angle knife inward to help remove a triangle-shaped piece of tomato. Use a spoon to gently remove the pulp and seeds from the inside of the tomato (no need to scrape close to the skin—leave some flesh). Sprinkle the inside lightly with salt and pepper. Repeat with remaining tomatoes.

To serve, spoon tuna salad mixture into each hollowed tomato. Garnish as desired and serve!

Nutrition info per 1 stuffed tomato: 186 calories, 7 g fat, 22 g protein, 6 g carbohydrates, 3 g fiber