Ranch Tuna Stuffed Tomatoes

3 Reviews
  • Prep 25 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