August 21, 2009, Newsletter Issue #129: Tuna Stuffed Tomato

Tip of the Week

Tuna Stuffed Tomato










1 can tuna, chunk light variety in
water
3 T mayonnaise
1 T sweet relish
½ t garlic powder
1/4” thickly sliced onion, chopped
½ t Italian seasoning
½ t dried basil, or 1 T fresh
basil, finely chopped
3 T cheddar cheese, cubed
1 large tomato, cut in quarters













Prepare tomato by cutting crosswise
(like an “x”) to bottom of tomato. Do not cut all the way
through.
Place onto serving plate.
Drain tuna. Discard liquid, unless you
want to save it for a fish broth.
In medium mixing bowl, empty can of
tuna.
Add remaining ingredients.
Mix thoroughly.
Spoon tuna mixture into prepared
tomato.
Serve immediately.
If desired, drizzle some sesame ginger
salad dressing over the tuna stuffed tomato prior to serving. Or, a
cranberry walnut vinaigrette is just as good. Suit your taste and
experiment.



This tuna recipe is great served on a
bed of lettuce. That way you could have a seafood salad. Served
with a slice of wholegrain bread, or wholegrain crackers, would be a
very satisfying light lunch.




Note: When buying your canned tuna for
this recipe, make certain you purchase the 'in water' variety.
Compared to the 'in oil' variety, you will be saving both calories
and fat. Plus, the taste is better since the tuna is in a more
unadulterated state.

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