Tuna-stuffed cold tomatoes

This is a fresh and light dish, that makes a great main course for lunch or can replace a salad. It doesn't require cooking, so it is not only easy to make, but also the perfect meal to take with you at the office.

Preparation Time: 15 min.
Cooking Time:
Servings: 4

Nutritional Information (Amount per serving)

Protein 10 g
Carbohydrates 14.7 g
Dietary Fiber 3.7 g
Fat- total 1.1 g
Saturated Fat 0.2 g
Mono Fat 0.2 g
Poly Fat 0.5 g
Cholesterol 8 mg

INGREDIENTS

8 tomatoes
1 can tuna in water (4 oz. or 120 g)
1 bunch celery, chopped
1 bunch parsley, chopped
1 bunch dill, chopped
1 tbsp boiled corn
1 onion, chopped
salt
pepper

PREPARATION

Drain tuna and mix in a salad bowl with celery, sweet corn, parsley, dill, onion, salt and pepper. Wash tomatoes, cut tops off and scoop out seeds. Fill them with the mixture and serve chilled. Decorate the top with chopped parsley (optional).


Light salad with tuna	Beef stuffed tomatoes	Eggplant with tuna, a Greek island salad
A perfect light lunch or dinner that provides the necessary omega-3 fatty acids. A healthy way to enjoy tuna salad with no mayonnaise. Simply blend typical ingredients such as tuna, lettuce and tomatoes, or combine your favorites, e.g. celery, onion, avocado.	This is a Mediterranean summer food, but if you try this recipe, it will turn out absolutely delicious, and you will find the beef stuffed tomatoes ideal for all year long diet. This dish can provide you with B-vitamins and Zinc.	Eggplant is a favorite in Greek cooking. It is used in many ways, but this recipe is popular to the islands’ cuisine. While the different varieties range slightly, eggplant has a unique taste and texture, pleasantly bitter, full of vitamins.