Tomatoes Stuffed with Tuscan White Bean Tuna Salad

Refreshing white bean tuna salad stuffed inside these little plump tomatoes makes for a darling little side dish at any party or luncheon.  A dish that is not complicated to make,  an ease of putting a few things together without any stress or fanfare, creates a very tasty dish, the kind that just screams summer!
You can always be sure that our pantry is always stocked with some cans of tuna, canned beans, even a few bags of dry beans, and of course, onions and potatoes.   With that, we also stock fresh lemons and tomatoes in our fridge, so we can make last minute meals when needed, especially when you're just not in the mood to cook.

And after all the barbecue's we had this past weekend,  I wanted to make something that was light,  low in calorie and healthy at the same time.  This is a very simple tuna salad made with white beans, tangy lemon vinaigrette, capers, and a little red onion.  I love these because they are perfect to eat any day of the week as a light summer lunch, or just as a snack during the day.   And, these can also be served as part of a light dinner.

I had two for lunch and saved the rest for dinner.  It was too hot to cook or grill anything,  so I made a large green salad to go with my stuffed tomatoes and everyone was happy!

Tomatoes Stuffed with Tuscan White Bean Tuna Salad
  • 5 small ripe tomatoes
  • 7 ounce Italian tuna in olive oil, or 2 cans of tuna- drained
  • 16 ounce can white beans- drain and rinse
  • 1/3 cup red onion- diced
  • 1 Tbsp. chopped fresh parsley
  • 1 lemon- juiced
  • 1 tsp. extra virgin olive oil, and extra to drizzle
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. capers
  • salt and pepper

Slice each tomato in half, then slice off the tip that is pointed to allow the tomato to sit upright.
Using a knife, gently scoop out some of the flesh inside. Place onto a serving platter.
Lightly drizzle olive oil and some salt over them.  Set aside.

In a small mixing bowl, mix together the rest of the ingredients.  Add salt and pepper to taste.
Using a teaspoon to spoon the tuna bean salad into each tomato. Top with a small basil or parsley leaf.  Refrigerate for one hour or more before serving. Serve cold.

 Yields: 10 servings
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  1. I love stuffing veggies because then it feels like you've got a little present to eat! These are so fun.


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