Ranch Tuna Stuffed Tomatoes

3 Reviews
  • Prep 25 m
  • Cook 0 m
  • Total 25 m
Servings: 4


  • ¼ cup chopped green onions
  • 1 can (6½ oz.) solid, white tuna drained
  • 1 can (8 oz.) corn drained
  • 1 can (8 oz.) kidney beans rinsed, drained
  • 1 cup (4 oz.) shredded, mild cheddar cheese
  • 4 large, (8 oz. each), fresh tomatoes
  • ⅔ cup Hidden Valley® Original Ranch® Dressing


  1. 1. Flake tuna and combine with beans, corn, cheese, dressing and onions in a medium bowl. Cover and chill 1 hour. Just before serving, core each tomato and carefully scoop out center to within ¼-inch from edges forming a bowl; discard flesh and seeds.
  2. 2. Drain tomatoes upside down on paper towels. Cut each tomato into 5 wedges, leaving the bottom intact. Gently open each tomato to support the salad. Arrange tuna mixture on top of the tomatoes.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Add a note


Write a review
Ranch Tuna Stuffed Tomatoes is rated 5.0 out of 5 by 3.
Rated 5 out of 5 by from Ranch Tuna Stuffed Tomatoes Creative and Tasty visually appealing
Date published: 2014-05-03
Rated 5 out of 5 by from Tastes Great We love this recipe and switch it up now and then. Sometimes we add a bit of feta or kalamata olives to it. So good and so easy and oh-so yummy!
Date published: 2013-12-14
  • y_2017, m_10, d_16, h_21
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_RECIPE_250, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_hiddenvalley