Tomatoes Stuffed with Southern Apple Tuna Salad

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 I have been eating tuna like crazy lately in an effort to increase the amount of omega-3 in my diet. I know that canned tuna is not as rich a resource as fresh; however, it does contain a little more than 50% of the real deal. Make sure that you buy Premium Pacific Albacore that is packed in spring water. When it’s packed in oil, the omega-3 in the tuna leaches out of the tuna and into the oil. Since water and oil don’t mix, the omega-3 is retained when tuna is packed in spring water. I found the recipe below on allrecipes.com. You can substitute fresh grated carrot for the apple in this recipe if you don’t have one on hand.

TOMATOES STUFFED WITH SOUTHERN APPLE CARROT TUNA SALAD
(2 Servings)

Ingredients:

2 large heirloom tomatoes
2 (6 ounce) cans albacore tuna in spring water, drained
1 tablespoon olive oil

1 tablespoon mayonnaise, or more if needed

1 small apple – peeled, cored, and chopped    1/2 c. grated carrot
1/4 small onion, minced
1 tablespoon sweet pickle relish
1/2 teaspoon dill weed
salt and ground black pepper to taste

 

Preparation:
1. Stir the tuna, olive oil, mayonnaise, apple, onion, relish, and dill together in a bowl until evenly mixed. Season with salt and pepper. You can serve immediately, though is tastes much better after being refrigerated overnight.
2. Cut large heirloom tomatoes into wedges taking care not to cut all the way through to the bottom. Remove and discard seeds and any tough white core remaining. Stuff tomatoes with tuna salad mixture. Garnish with dill weed.

 

 

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