Ranch Tuna Stuffed Tomatoes

Rated 5/5 based on 3 customer reviews
  • Prep: 25 min
  • Cook: 00 min
  • Total: 25 min
  • Servings: 4

Ingredients (7)

  • 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

Steps (2)

  • Step 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.
  • Step 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.

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Reviews
(3)

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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
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