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


  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

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