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Tuna-stuffed tomatoes

Canned tuna is time-saving hack in this speedy lunch. Mixed with mayo, celery and parsley, tuna is stuffed into tomatoes and served – all in under 10 mins! - by Hannah Oakshott
  • 15 Feb 2017
Tuna-stuffed tomatoes
Cook: 8 Minutes - easy - Makes 6 - gluten-free - nut-free - dairy-free
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Canned tuna is time-saving hack in this speedy lunch. Mixed with mayo, celery and parsley, tuna is stuffed into tomatoes and served – all in under 10 mins!

Ingredients

4 vine-ripened tomatoes, stems attached

185 g Sirena canned tuna in springwater, drained and flaked

1 tbsp mayonnaise

¼ cup chopped celery

2 tbsp chopped fresh flat-leaf parsley

zest of ½ lemon

Salt and pepper, to taste

Method

  1. Carefully cut the tops off the tomatoes ensuring you keep the green stems in tact. Reserve tops. Using a paring knife, core the tomatoes and scoop out the pulp with a spoon so you are left with a 1.5cm tomato shell.
  2. Combine the remaining ingredients in a bowl and spoon into the tomato shells dividing the mixture evenly. Put the tops back on the tomatoes and serve.

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