In the realm of culinary delights, one cannot overlook the charm of tuna-stuffed tomatoes, a seemingly retro choice that remarkably satiates our current cravings. This dish embodies the epitome of seasonal produce, effortlessly prepared and aesthetically pleasing. It provides the perfect canvas to showcase the luscious, ripe heirloom tomatoes that grace our tables during the abundant summer days. Should these jewels be unavailable, fear not, as you can deconstruct the dish and instead present the tantalizing tuna salad beside or atop tomato wedges of any variety.
Storing this culinary wonder is a breeze: simply refrigerate the tuna salad for a span of up to three days.
With profound culinary wisdom emanating from the esteemed cookbook author and registered dietitian nutritionist, Ellie Krieger, we present the following celestial concoction.
Ingredients:
Two cans of tuna, each weighing 5 ounces, submerged in water and drained to perfection.
1 medium-sized carrot, diligently scrubbed and coarsely grated.
1 thick stalk of celery, diced with finesse.
1/2 a scarlet bell pepper, meticulously diced.
1/4 cup of freshly chopped flat-leaf parsley, embracing its verdant essence.
1 large scallion, artfully sliced into delicate slivers.
1/3 cup of creamy mayonnaise, embodying richness.
2 teaspoons of Dijon mustard, lending its sophisticated flair.
2 tablespoons of freshly squeezed lemon juice, adding a citrusy zest.
1/2 teaspoon of freshly cracked black pepper, a hint of optional indulgence.
1/4 cup of microgreens, tender sprouts, or more vivacious parsley, for garnishing this gastronomic masterpiece.
4 teaspoons of the finest olive oil, gracefully drizzled.
Directions:
Time Icon - Total: 30 minutes
Step 1:
Commence the culinary journey by delicately slicing the tops off the tomatoes, meticulously scooping out their insides. Waste not, as these innards may serve another purpose, such as salsa or sauce. A melon baller or a grapefruit spoon works wonders as a scooping tool, yet a regular small spoon shall serve just as admirably.
Step 2:
In the grand bowl of culinary artistry, place the tuneful tuna and, with the grace of a maestro, use a fork to break it into a symphony of flavors. Now, add the gratifyingly grated carrot, the finely diced dance of celery, the symmetrical mince of bell pepper, the freshly chopped and vibrant parsley, and the thinly sliced scallion. Stir with masterful finesse to combine this celestial ensemble. As the final notes, introduce the creamy mayonnaise, the distinguished Dijon mustard, the lively lemon juice, and, if your senses dare, a touch of freshly cracked black pepper. Harmony shall ensue. Allow the masterpiece to take center stage immediately or, for a future encore, transfer it to a container with a gracious lid, storing it within the gentle embrace of refrigeration until its encore is called for.
Step 3:
For the grand finale, present each resplendent tomato with a crown—a mound, if you will—of the tuna salad. In a dance of garnishment, bestow upon each regal tomato one tablespoon of the tender microgreens or sprouts, or grant more vivacity with a sprinkle of parsley. And to conclude this symphony of flavors, bestow upon each tomato its royal drizzle of one teaspoon of the finest olive oil, cascading like a waterfall of divine nectar.
Nutritional Delight:
Calories: 296
Carbohydrates: 11 g
Cholesterol: 30 mg
Fat: 22 g
Fiber: 3 g
Protein: 16 g
Saturated Fat: 3 g
Sodium: 237 mg
Sugar: 7 g
Let it be known that this profound analysis emerges as an estimable offering, constructed upon the availability of ingredients and the prowess of preparation. It is a mere companion to the guidance bestowed by a venerable dietitian or nutritionist, and thus, it does not stand as a substitute.
