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Tuna Salad-Stuffed Tomatoes with Arugula

MF8886_Ardito

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

  1. Whisk oil, vinegar, salt and pepper in a medium bowl. Transfer 3 tablespoons of the dressing to a large bowl and set aside.
  2. 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.)
  3. Add tuna, celery, onion, olives and thyme to the medium bowl; gently toss to combine. Fill the hollowed tomatoes with the tuna mixture.
  4. 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