Ingredients
Method
- Trim the very top off of the tomatoes. Scoop out the pulp and place the tomatoes upside down on a paper towl lined plate while you prepare the tuna salad.
- Whisk together mayonnaise, yogurt, lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and add more salt and pepper to taste being careful to start out with just a little.
- In a large bowl combine the tuna, red onion, and celery.
- Stir the dressing into the main ingredients.
- Stuff the drained tomatoes, serve and enjoy.
Nutrition
Notes
Tomato Prep: I always scoop the tomato pulp carefully to avoid breaking the walls, and letting them drain upside down on paper towels for at least 10 minutes is key, otherwise the filling gets watery.
Yogurt Swap: If you don't have low fat plain yogurt on hand, Greek yogurt works perfectly, but I'd add an extra tablespoon of lemon juice to keep the dressing from being too thick.
Make Ahead: You can prepare the tuna salad up to a day in advance and store it in the fridge, but I recommend stuffing the tomatoes just before serving to keep them firm and fresh.
Drain the Tuna: Don't skip draining the canned tuna very well, I press it with a fork in a strainer to remove excess liquid, which keeps the salad from becoming soggy.
Serving Idea: These stuffed tomatoes are wonderful for a light lunch with a side of crisp crackers or a handful of potato chips for crunch.
Storage: Leftover stuffed tomatoes will keep in the fridge for about a day, but the tomatoes will soften, so I suggest storing the filling separately and assembling fresh if possible.
Mistake to Avoid: I once used sweet pickles instead of dill pickles, and it threw off the savory balance completely, so stick with dill pickles for that tangy bite.
