This tuna salad in tomato cups recipe doesn’t require any cooking, and when we tested the recipe, we already had all the ingredients on hand. You can mix the tuna salad up ahead of time, but don’t hollow the tomato cups until you’re almost ready to serve, as tomatoes will start to lose their fabulous aroma within 15 minutes of cutting. And, never, never refrigerate a tomato.
Hopefully, you have fresh dill growing in your herb garden; if not dried dill weed can be used – use 1/3 of the amount called for.
- 2 large firm-ripe tomatoes, about 8 ounces each
- 3 tablespoons of reduced-fat mayonnaise
- 2 tablespoons of reduced-fat sour cream
- 2 tablespoons of minced fresh dill
- 1 tablespoon of white wine vinegar
- 2 tablespoons of minced red onion
- 1 6-ounce can white albacore tuna, drained and coarsely flaked
- 1/2 cup of baby peas
- 1/3 cup of chopped celery
- Freshly ground pepper
- 8 butter lettuce leaves, rinsed and crisped
- Fresh dill sprigs (optional)
- Rinse tomatoes. Slice 1/2 inch off the tomato top and reserve as lids. Carefully scoop out seeds and inner flesh. Leave the shell about 1/2 inch thick. Set tomatoes and caps, cut side down, on a paper towel to drain.
- Mix the mayonnaise, sour cream, dill, vinegar, and red onion in a large bowl. Stir in tuna, peas, and celery. Mix lightly to coat evenly. Add pepper to taste.
- Line 2 plates with the lettuce leaves.
- Put the tuna mixture into the tomato cups, mounding slightly.
- Set cups on lettuce leaves (if tomatoes don’t sit flat, trim bottoms slightly).
- Garnish with tomato lid and a sprig of dill (if using).