if you happen to eat at home; maybe leftover stuff from the night before...or if you happen to be in 'luck'...a friend might take you out to a nice restaurant or eatery place not too expensive. You can of course split the bill! Well, I don't seem to fit any of these categories, because most of the time I skip lunch (not good)...eating breakfast too late, and I would be 'starving' by dinner time, which is so unhealthy!
Tomatoes, stuffed with tuna salad is a classic elegant lunch dish...now, there's a healthier twist to it, just leaving out the mayo, and adding oil and vinegar, salt and pepper. I must tell you, this was such an amazing light and enjoyable lunch for 2, or 4 people. Did not even require bread or rolls!
Hope you are all having a beautiful weekend, with most of you starting your Fall Season...oh, how I miss the beautiful fall colors of yellow, orange, red, brown, and burgundy leaves adorning the trees...only to be falling so quickly.
Before you know it, Halloween is around the corner! xo
Tuna Salad-Stuffed Tomatoes with Arugula
From EatingWell: July/August 2014Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons sherry vinegar I used white balsamic vinegar...you can use your favorite
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 large tomatoes I used 2 large beefsteak tomatoes (for 2)
- 2 5-ounce cans chunk light tuna in olive oil, drained I used 1 can of same tuna
- 1/3 cup chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped Kalamata olives
- I also added 1 Tbsp of rinsed small capers
- 1 teaspoon dried thyme
- 1 15-ounce can great northern beans, rinsed Navy Beans are almost the same; I used 1/2 the amount.
- 8 cups baby arugula 4 cups
- You can cut down on the ingredients, or just 'eyeball' it...use your own judgement
Preparation
Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (63% dv), Potassium (25% dv), Folate (21% dv), Magnesium (16% dv), Vitamin B12 (15% dv)
- Whisk oil, vinegar, salt and pepper in a medium bowl. Transfer 3 tablespoons of the dressing to a large bowl and set aside.
- Slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Chop enough of the tops to equal 1/2 cup and add to the medium bowl. Scoop out the tomato pulp using a teaspoon or melon baller. (Discard the pulp or save for another use.)
- Add tuna, celery, onion, olives and thyme to the medium bowl; gently toss to combine. Fill the hollowed tomatoes with the tuna mixture.
- Add beans and arugula to the dressing in the large bowl and toss to combine. Divide the salad among 4 plates and top each with a stuffed tomato.
Nutrition
Per serving: 353 calories; 18 g fat (2 g sat, 11 g mono); 7 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 9 g total sugars; 20 g protein; 11 g fiber; 476 mg sodium; 878 mg potassium.Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (63% dv), Potassium (25% dv), Folate (21% dv), Magnesium (16% dv), Vitamin B12 (15% dv)
