The Pioneer Woman Tasty Kitchen
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Mediterranean Tuna-Stuffed Tomatoes

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Level: Easy

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Description

This is a simple no-cook meal for a hot summer day. The tuna salad is made without mayonnaise—but with a ton of flavor!

Ingredients

  • 2 cans (6 Oz. Size) Chunk Tuna In Water, Drained
  • 1 whole Large Lemon, Juiced
  • 2 ounces, weight Crumbled Feta Cheese
  • 1 Tablespoon Capers
  • 3 Tablespoons Finely Chopped Red Onion
  • 15 whole Kalmata Olives, Pitted And Chopped
  • ¾ cups Greens Of Your Choice (arugula And Spinach Work Great), Chopped
  • 6 whole Softened Sundried Tomatoes, Chopped
  • ⅛ teaspoons Garlic Powder
  • ⅛ teaspoons Dried Oregano
  • ¼ teaspoons Salt
  • 1 dash Ground Black Pepper
  • 1 dash Red Pepper Flakes, to taste
  • 4 whole Large Ripe Tomatoes

Preparation

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

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