Tuna And Artichoke Stuffed Tomatoes

Recipe Ingredients

2		Italian tuna in olive oil - drained, flaked
1		Artichoke hearts in water - drained, chopped
2		Celery ribs - chopped
1/2		Red onion - chopped (medium)
1/2 cup	73g / 2.6oz	Pitted kalamata olives - chopped
3 tablespoons	45ml	Chopped flat-leaf parsley
1		Lemon - zested and juiced
		Extra-virgin olive oil - for drizzling
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Vine ripe tomatoes
		= (red, yellow, or mixed)

Recipe Instructions

Mix tuna and next 7 ingredients to combine. Season with salt and pepper, to taste.

Cut a thin slice off the bottom of each tomato to stabilize it. Seed and hollow out the tomato with a spoon over garbage bowl or into sink with disposal system.

Season tomatoes with salt and pepper, then fill with salad, mounding the tuna up. The tomatoes are ready to serve or chill.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E06) - from the TV FOOD NETWORK

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