Prep Time 10 minutes Cook Time 15 minutes
These mini salads are as eye-catching as they are delicious. Easy enough for kids to help make, they would make a perfect lunch for the whole family. Using a fragrant rice, adds a delicate flavor boost.
What you'll need
- 1 (5 ounce) can solid light tuna, packed in oil
- 1/2 cup cooked fragrant rice, such as jasmine or basmati
- 6 medium-size black olives, drained, sliced and coarsely chopped
- 1 small tomato, cut into 1/2-inch cubes
- 1 teaspoon minced garlic
- 1/2 teaspoon white wine vinegar
- 1 tablespoon fresh thyme, chopped fine
- Salt and pepper to taste
- 4 large tomatoes (beefsteak varieties work well)
- 4 lemon wedges
How to make it
- Preheat oven to 400 degrees F. Coat a square baking dish with non-stick cooking spray; set aside.
- In medium bowl, combine tuna, rice, all but one teaspoon of the olives, chopped tomatoes, minced garlic, vinegar and thyme. Add salt and pepper to taste.
- Slice top off 4 large tomatoes and scoop out the flesh and seeds. Fill to top with tuna and rice mixture. Place tomatoes in baking dish.
- Bake stuffed tomatoes in oven for 12-15 minutes or until filling is hot. Remove, garnish with chopped olives and a squeeze of fresh lemon juice.
