Ranch Tuna Stuffed Tomatoes
- Prep: 15 min
- Cook: 00 min
- Total: 15 min
- Servings: 6
1 can (6½ ounces) solid, white tuna, drained
1 can (8 ounces) kidney beans, rinsed and drained
1 can (8 ounces) corn, drained
1 cup (4 ounces) shredded mild cheddar cheese
¼ cup chopped green onions
4 large (8 ounces each) fresh tomatoes
Step 1Flake tuna and combine with beans, corn, cheese, dressing, and onions in a medium bowl. Cover and chill 1 hour.
Step 2Just before serving, core each tomato, carefully scooping out center to within ¼-inch from edges forming a bowl; discard flesh and seeds. Drain tomatoes upside down on paper towels.
Step 3Generously spoon tuna mixture into each of the hollowed-out tomatoes. Serve immediately.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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