My mom moved to Nashville to work for an insurance company right after she graduated from high school in 1950 something. She ate lunch a few times a week at the local Walgreens drug store. (Yes, it’s true; There was a time when drug stores and department stores served food.) One of her favorite dishes was the tomato stuffed with tuna fish and a side of chips. This is her version of the old Walgreen’s dish, something she makes still today.
Tomato Stuffed with Tuna Salad Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 242kcal
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Ingredients
- 2 large tomatoes
- 1 celery stalk diced
- 2 shallots chopped
- 2 eggs boiled
- 3-4 tablespoons mayonnaise
- 1 can 4½ ounce tuna fish, drained
- Salt & pepper to taste
Instructions
- Wash the tomatoes and cut off bottoms so they will set evenly. Cut into sections, taking care not to cut all the way through. Cut small tomatoes into 4 sections and the larger ones into 6-8 sections. Salt the tomatoes and set aside.
- Put tuna fish into a bowl and separate with a fork. Dice the celery and add to the tuna. Chop the shallots and eggs and add to tuna. Salt and pepper if desired. Add the mayonnaise and mix all the ingredients together.
- Carefully spread the tomato sections apart and fill the tomato with the tuna mixture.
Nutrition
Serving: 240g | Calories: 242kcal | Carbohydrates: 11.1g | Protein: 21.7g | Fat: 13.1g | Saturated Fat: 2.5g | Cholesterol: 204mg | Sodium: 681mg | Fiber: 1.2g | Sugar: 4.3g
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