Tomatoes filled with tuna salad

YOU
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

30.00 ml mayonnaise
100.00 g yoghurt — low fat
dill — pinch
100.00 g cucumber — peeled, chopped
50.00 g radishes — finely chopped
25.00 g onion — finely chopped
50.00 g bran — cereal
200.00 g tuna — tinned in brine, drained
salt and freshly ground black pepper — to taste
6.00 tomatoes — medium
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Method:

Blend the mayonnaise, low-fat yoghurt and dill in a mixing bowl. Add the cucumber, radishes and onion. Reserve a little of the bran cereal for sprinkling on top. Add the remainder to the yoghurt mixture and blend well. Flake the tuna lightly and gently fold it into the yoghurt mixture. Season with salt and pepper. Stand the tomatoes on their stem ends and make six vertical slits in each tomato from the top centre point to near the base. Open up each tomato so that it resembles a flower. Season lightly with salt and pepper. Spoon a little of the tuna mixture in the centre of each tomato. Place each tomato on a side plate and decorate with lettuce and sprigs of fennel. Sprinkle the remaining bran cereal over the tuna mixture in each tomato. For a delicious light meal. Serve with wholewheat bread.
Serves 6.



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