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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tuna Salad-Stuffed Tomatoes with Arugula Recipe

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This recipe for Tuna Salad-Stuffed Tomatoes with Arugula is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp Extra Virgin Olive Oil
3 tbsp Sherry Vinegar
1/4 tsp Salt
1/4 tsp Freshly Ground pepper
4 lg Tomatoes
2 5-ounce cans chunk light tuna in olive oil, drained
1/3 cp Chopped Celery
1/4 cp Finely Chopped Red Onion
1/4 cp Kalamata Olives chopped
1 tsp Dried Thyme
1 15-ounce can great northern beans, rinsed
8 cp Baby Arugula
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
Makes 4 servings

 

 

 

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