Rachael Ray's Stuffed Tomatoes
From: Rachael Ray's Stuffed Picnic
, which also includes Stuffed Zucchini
and Stuffed Apples
2 cans Italian tuna in olive oil, drained and flaked
1 can artichoke hearts in water, drained and chopped
2 ribs celery, chopped
1/2 medium red onion, chopped
1/2 cup pitted kalamata olives, a couple of handfuls, chopped
3 tablespoons chopped flat-leaf parsley, a handful
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
Salt and pepper
6 vine ripe tomatoes, red, yellow, or mixed
Mix tuna and next 7 ingredients to combine. Season with salt and pepper, to taste. Cut a thin slice off the bottom of each tomato to stabilize it. Seed and hollow out the tomato with a spoon over garbage bowl or into sink with disposal system. Season tomatoes with salt and pepper, then fill with salad, mounding the tuna up. The tomatoes are ready to serve or chill.
Note (from Laurie): I found that this makes MUCH more than you need for the six tomatoes...you can use the extra for wraps in P2, or stuff other veggies with it, or wrap it up in lettuce leaves. It's really yummy, even if you don't like fish (I'm not a fan of fish!). Also, I found that it's easy to tear through the bottom after cutting off a slice to stablize them. Save the bottom slice and then pop it in the bottom of the tomato after hollowing it out to keep the filling *in* the tomato. Worked well!