Tomatoes filled with tuna salad

Recipe from: 9/24/1992 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 30
  • 100
    low-fat yoghurt
  • pinch dill
  • 100
    cucumber, skinned and finely chopped
  • 50
    radishes, fine chopped
  • 25
    onion, finely chopped
  • 50
    bran cereal
  • 200
    tuna in brine, drained
  • salt and black pepper to taste
  • 6
    medium-sized tomatoes


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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