| Cuisine: American | Type: Lunch | Serves: 6 |
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Source:
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FoodNetwork.com |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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This makes a great mid-summer lunch. |
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Serving Suggestions:
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Ingredients:
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2 cans 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, chopped 3 tbs. chopped flat-leaf parsley 1 lemon, zested and juiced Extra-virgin olive oil, for drizzling Salt and pepper 6 vine ripe tomatoes, red, yellow or mixed |
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Instructions:
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1. Mix tuna and next 7 ingredients to combine. Season with salt and pepper to taste. Cut a thin slice from the bottom of each tomato to stabilize it. Seed and hollow out the tomatoes, discarding the insides. Season tomatoes with salt and pepper and then fill with the prepared salad, mounding. Serve now, or chilled. |
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Related recipes:
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None |
2005-07-16