The Pioneer Woman Tasty Kitchen
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Tuna-stuffed Red Ripe Tomato

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Level: Easy

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Description

Large ripe tomato lined with bibb lettuce and albacore tuna. No cooking involved.

Ingredients

  • 4 whole Large Red Ripe Tomatoes
  • 2 cans (7-8 Oz. Size) Albacore Tuna, Drained
  • ½ cups Mayonnaise
  • ⅓ cups Sour Cream
  • 2 sprigs Fresh Chopped Chives
  • ¼ teaspoons Each: Parsley, Black Pepper
  • ¼ cups Shredded Cheddar Cheese (optional)
  • 4 leaves Bibb Or Romaine Lettuce

Preparation

Rinse the large red ripe tomatoes and dry them. Use a sharp knife and cut into the top (cut across the full diameter of the tomato) and carefully cut around the insides to remove as much flesh/seeds as possible (allowing room to stuff).

Drain the cans of albacore tuna and put the meat into a large mixing bowl. Use a fork to break up the tuna. Add mayonnaise, sour cream, chives, black pepper and parsley and mix well. Add cheese, if using.

On a large platter/dish place the tomatoes and line the inside of each tomato with a leaf of lettuce. Then scoop in the tuna mixture and fill to capacity.

Cover with plastic wrap and chill in the refrigerator for 2 hours.

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