Tuna-Stuffed Tomatoes Recipe

Makes 2 servings | Gluten-free and dairy-free

Step 1

6 oz. water-packed light tuna (drained)
2 hard-boiled eggs (diced)
½ c. celery (finely chopped)
1 green onion (finely chopped)
1 c. cooked wild or brown rice
3 Tbsp. cold-pressed mayonnaise 

Step 2

1 Tbsp. fresh basil (chopped)
1 Tbsp. fresh dill (chopped)
½ tsp. salt and pepper (to taste)

Step 3

2 large tomatoes

Directions

1. Combine ingredients from Step 1 in a bowl.
2. Add herbs, salt and pepper to taste.
3. Cut out the center of the tomato or prepare tomato "blossoms" by make 4-6 cuts from center to bottom. Pull "petals" away from center.
4. Divide tuna mixture evenly and spoon into each tomato.

Find this recipe, and a hundred more delicious ideas, in our cookbook The Weight & Wellness Way Cookbook & Nutrition Guide.