Stuffed Greek Tuna Tomatoes (No-Bake)
"These are perfect to serve at a luncheon, shower or a brunch and may be assembled and refrigerated for a few hours before serving, make sure to choose large firm red ripe tomatoes that have lots of flavor. You may also add in a finely chopped green onion or about 1/4 cup finely chopped yellow onion, I recommend to combine the tuna mixture a day ahead the flavors will intensify Servings 6"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (185.1 g)
- Calories 191.7
- Total Fat - 15.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 3.1 mg
- Sodium - 201.7 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 1.7 g
- Sugars - 3.5 g
- Protein - 6.5 g
- Calcium - 45.6 mg
- Iron - 1.9 mg
- Vitamin C - 30.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Slice about 3/4-inch off the top of each tomato (reserve the tops)
Step 2
Using a spoon carefully scoop out the inside pulp and discard.
Step 3
Sprinkle the insides of each tomato lightly with salt, then place each tomato upside down on paper towels to drain for 1 hour.
Step 4
In a medium bowl flake the tuna with a fork then add in capers, pine nuts, parsley, oregano, minced garlic, olive oil and lemon juice; mix to combine then season with salt and fresh ground black pepper.
Step 5
Turn the tomatoes right-side up and sprinkle the insides with black pepper.
Step 6
Spoon the tuna mixture evenly into the tomatoes.
Step 7
Sprinkle a small amount feta cheese on top if desired.
Step 8
Cover with reserved tomato tops.
Tips
No special items needed.
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