Keep the heat out of the kitchen with this quick and easy recipe that’ll keep you and your kitchen nice and cool.
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.
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 large tomatoes
• 2 5-ounce cans chunk light tuna in olive oil, drained
• 1/3 cup chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup chopped Kalamata olives
• 1 teaspoon dried thyme
• 1 15-ounce can great northern beans, rinsed
• 8 cups baby arugula
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.
Per serving: 353 calories; 18 g fat (2 g sat, 11 g mono); 7 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 9 g total sugars; 20 g protein; 11 g fiber; 476 mg sodium; 878 mg potassium.