Tuna-Stuffed Blooming Tomato

June 2011
Tuna-Stuffed Blooming Tomato

by 7 people

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We take a beloved but dull mainstay and turn it into an exciting summer lunch.

Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

Ingredients
  • 6 small red potatoes
  • 1 lemon, juiced, plus 1 tsp. lemon zest
  • 2 teaspoons dijon mustard
  • 1/4 cup EVOO
  • 2 cans (6 oz. each) tuna packed in olive oil, drained and flaked
  • 2 large celery ribs with leaves, thinly sliced crosswise
  • 1/3 cup finely chopped red onion
  • Salt and pepper
  • 1 package  (5 oz.) arugula
  • 4 ripe tomatoes, cored and partially cut into 6 wedges (bottom still intact)
Directions
  1. In a large sauce pan, add enough salted water to cover the potatoes by 1 inch. Bring to a boil; lower the heat to medium-high and cook until fork-tender, about 15 minutes; drain. Let cool slightly, then slice.
  2. Meanwhile, in a medium bowl, whisk together two-thirds of the lemon juice, the lemon zest, mustard and 2 tbsp. EVOO. Add the tuna, celery and onion and toss to coat. Season with salt and pepper.
  3. In a large bowl, toss the arugula with the remaining lemon juice and 2 tbsp. EVOO; season with salt and pepper. Divide the salad greens among 4 plates, place a tomato on top of each portion and, using an ice cream scoop, stuff the tomatoes with the tuna salad. Arrange the potatoes around the base of each tomato.
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