Photo: Levi Brown
Yield:
Serves: 4 (serving size: 2 small tomatoes, scant 1/2 cup tuna filling)
Recipe Time
Prep:
25 Minutes
Nutritional Information
Calories
169
Fat
10 g
Satfat
1 g
Monofat
0.0 g
Polyfat
0.0 g
Protein
13 g
Carbohydrate
8 g
Fiber
2 g
Cholesterol
13 mg
Iron
1 mg
Sodium
432 mg
Calcium
27 mg
Ingredients
8
small tomatoes
2
3-oz. cans oil-packed tuna, drained
10
pitted kalamata olives, minced
2 tablespoons
minced fresh parsley
1 tablespoon
capers, drained, rinsed
1 tablespoon
olive oil
1/2 teaspoon
minced fresh thyme leaves
Salt and pepper
Preparation
1. Line a baking sheet with paper towels. Cut a thin slice off the top of each tomato. Gently scoop out tomato seeds and pulp, leaving shell intact. Set shells cut side down to drain on paper towels.
2. Mix tuna, olives, parsley, capers, olive oil, thyme and pepper, breaking up large chunks. Season with salt and additional pepper, if desired.
3. Spoon tuna mixture into tomatoes and serve.
September 2013
