Tomatoes Stuffed with Tuna
Fresh tomatoes filled with a creamy tuna salad made with homemade mayonnaise, Dijon mustard, and capers for a simple, no-cook summer meal.
Ingredients
- 6 tomatoes, large, round, and ripe
- 2 7 oz cans of tuna, drained
- 2 tbsp Dijon mustard
- 1½ tbsp capers, drained
- 4 tbsp mayonnaise
- salt
Instructions
- Slice the tops off the tomatoes and hollow out the centers, removing the seeds, pulp, and firm core.
- Lightly salt the insides of the tomatoes, then turn them cut-side down to drain while you prepare the filling.
- Place the tuna in a bowl and break it apart into small pieces with a fork.
- Add the mustard, mayonnaise, capers, and salt and mix until well combined.
- Taste the tuna mixture and adjust the salt, mustard, or mayonnaise as desired.
- Spoon the tuna mixture into the hollowed-out tomatoes, dividing it evenly among them.
- Top with a little additional mayonnaise and garnish with parsley. Serve at room temperature or slightly chilled.