This tuna stuffed tomato recipe is one of my late summer, lunchtime favorites. You can have it for dinner, too. It’s a cool meal on a hot summer day. You can also enjoy tuna stuffed tomatoes in the winter. But, you’ll have to go to the store for greenhouse-grown tomatoes. Unfortunately, the homegrown flavor is missing.
Tip: For summer meals, place tomatoes and prepared tuna fish in the refrigerator to chill for about two hours before eating.
Today’s Quote: “Set your goals high, and don’t stop till you get there.” – – Bo Jackson
1 can tuna fish
About 1/2 stalk celery, chopped
Freshly picked homegrown tomatoes
Cheese slices, your choice
First, wash tomatoes.
Then, place the tomatoes in the refrigerator for two hours to chill.
Next, prepare the tuna fish in a small bowl. Add mayonnaise and chopped celery. Place in the refrigerator for about two hours to chill.
Core the tomato. Slice the tomato open to create six wedges. Do not slice completely through the bottom.
Sprinkle celery salt on the inside of the tomato.
Put a heaping helping of tuna fish in the center of the tomato.
Sprinkle chives on top of the tuna fish.
Take one slice of cheese and cut it into slices. Place on top of tuna.
Got a favorite garden recipe to share? Email it to us. Also include your first name, last name (or the first initial of your last name), and where you live so we can give you proper credit and recognition. Contribute a recipe now