Tuna Salad-Stuffed Tomatoes with Arugula
The tuna in this great-looking stuffed tomato recipe isn’t your typical mayo-based affair. The sherry vinaigrette does double duty: it adds fresh flavor to the tuna filling and also dresses the baby arugula and white bean salad.
Servings
4 servings
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 3tablespoons extra-virgin olive oil
- 3tablespoons sherry vinegar
- 1/4teaspoon salt
- 1/4teaspoon freshly ground pepper
- 4large tomatoes
- 25-ounce cans chunk light tuna in olive oil, drained
- 1/3cup chopped celery
- 1/4cup finely chopped red onion
- 1/4cup chopped Kalamata olives
- 1teaspoon dried thyme
- 115-ounce can great northern beans, rinsed
- 8cups baby arugula
Instructions
- Whisk oil, vinegar, salt and pepper in a medium bowl. Transfer 3 tablespoons of the dressing to a large bowl and set aside.
- Slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Chop enough of the tops to equal 1/2 cup and add to the medium bowl. Scoop out the tomato pulp using a teaspoon or melon baller. (Discard the pulp or save for another use.)
- Add tuna, celery, onion, olives and thyme to the medium bowl; gently toss to combine. Fill the hollowed tomatoes with the tuna mixture.
- Add beans and arugula to the dressing in the large bowl and toss to combine. Divide the salad among 4 plates and top each with a stuffed tomato.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 353kcal |
|---|---|
| Carbohydrate Total | 30g |
| Total Sugars | 9g |
| Added Sugars | 0g |
| Fiber | 11g |
| Total Fat | 18g |
| Saturated Fat | 2g |
| Mono Saturated Fat | 11g |
| Cholesterol | 7mg |
| Sodium | 476mg |
| Protein | 20g |
| Potassium | 878mg |
| Calcium | 109mg |
| Chromium | 2mcg |
| Folate | 85mcg |
| Omega-6 | 2g |
| Vitamin B12 | 1mcg |
| Vitamin E | 5mg |
| Zinc | 1mg |
| Vitamin B3 | 7mg |
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