Tuna-Stuffed Cherry Tomatoes

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Prep Time

25mins

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Time to Table

25mins

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Serves

15

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Ingredients

  • 30 Cherry tomatoes
  • 5 ounce can solid white tuna in water, drained
  • 3/4 cup Daisy Cottage Cheese
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green onions
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon grated lemon zest
  • 2 teaspoons lemon juice

Ingredients

  • 30 Cherry tomatoes
  • 5 ounce can solid white tuna in water, drained
  • 3/4 cup Daisy Cottage Cheese
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green onions
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon grated lemon zest
  • 2 teaspoons lemon juice

Directions

  1. Remove the stems from the tomatoes. Starting at the stem end and using small grapefruit spoon or paring knife, carefully hollow out each tomato, leaving 1/8-inch shell. Invert the tomato shells onto a paper towels to drain.
  2. In a medium bowl, stir together the tuna, cottage cheese, celery, green onion, parsley, lemon peel and lemon juice.
  3. Fill the tomato shells with the tuna mixture; place on a serving platter or tray. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving. Tip: To level the bottoms of the tomatoes, cut a thin slice from the bottom of each.
  • Calories:26
  • Cholesterol:5
  • Protein:4
  • Sodium:80
  • Sodium:81
  • Sugars:1
  • Total Carbohydrate:2
  • Total Fat:1

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