INGREDIENTS:
- 2 cans albacore tuna
- 3 tablespoons (or more if you prefer) onion, finely chopped
- 3 celery stalks, diced
- 1 pickle spear, 1 tablespoon of pickle relish OR 1 tablespoon capers, finely chopped
- 4 tablespoons high quality mayonnaise
- 1-2 tablespoon Dijon mustard
- 2 tablespoons parsley, chopped
- Freshly ground pepper and salt
- 2 large tomatoes
- 2-4 slices cheddar cheese
- Heat oven or toaster oven to broil.
- Drain the tuna and add to a small bowl. Using a fork, flake the tuna. Mix in the onion, celery, pickle (or relish or capers), mayonnaise, mustard and parsley. Season with salt and freshly ground pepper to taste.
- Cut out the stem from the tomatoes. Cut tomatoes in slices, without cutting through the bottom. Press your hand on the top of the tomato to fan out the slices. Pack the tuna salad into the tomatoes and arrange on a foil covered sheet pan. Top each with 1-2 slices of cheese, depending on how indulgent you are feeling.
- Pop the stuffed tomatoes into the oven, close to the top heat and keep your eye on them. The goal is to just melt the cheese and get a little brown crust. This should take about 5-8 minutes.
- Remove from the oven and place the tomatoes on top of your dressed salad greens.
Source: Love And Duck Fat
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