Tuna-Stuffed Cherry Tomatoes
Prep Time
25mins
Time to Table
25mins
Servings
15
Ingredients
- 30 Cherry tomatoes
- 5 ounce can solid white tuna in water, drained
- 3/4 cup Daisy Cottage Cheese
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green onions
- 1 tablespoon chopped fresh parsley
- 1 teaspoon grated lemon zest
- 2 teaspoons lemon juice
Ingredients
- 30 Cherry tomatoes
- 5 ounce can solid white tuna in water, drained
- 3/4 cup Daisy Cottage Cheese
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green onions
- 1 tablespoon chopped fresh parsley
- 1 teaspoon grated lemon zest
- 2 teaspoons lemon juice
Directions
- Remove the stems from the tomatoes. Starting at the stem end and using small grapefruit spoon or paring knife, carefully hollow out each tomato, leaving 1/8-inch shell. Invert the tomato shells onto a paper towels to drain.
- In a medium bowl, stir together the tuna, cottage cheese, celery, green onion, parsley, lemon peel and lemon juice.
- Fill the tomato shells with the tuna mixture; place on a serving platter or tray. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving. Tip: To level the bottoms of the tomatoes, cut a thin slice from the bottom of each.
- Calories:26
- Cholesterol:5
- Protein:4
- Sodium:80
- Sodium:81
- Sugars:1
- Total Carbohydrate:2
- Total Fat:1
