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Tuna & Butter Bean Stuffed Tomatoes

Tuna & Butter Bean Stuffed Tomatoes

Fresh summer meal.

Submitted by:

2 servings

Total Time: 30 minutes

Ingredients

  • 2 large beefsteak tomatoes
  • 1/2 tsp salt
  • 1 (7 oz.) can premium solid tuna; excess liquid pressed out
  • 2/3 cup (from a 14.5 oz. can) Margaret Holmes Seasoned Butter Beans; drained
  • 1 hard cooked egg; chopped
  • 1 (2 oz.) jar pimentos; drained well
  • 2 tbs. fat reduced mayonnaise
  • 2 green onions; sliced thin
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. hot sauce
  • vegetable seasoning (such as Mrs. Dash) for sprinkling
  • lettuce for serving, if desired

Directions

  1. Cut the tops off tomatoes and gently (with a grapefruit spoon) remove inside meat (discard).
  2. Sprinkle inside of tomatoes with salt then turn over on paper towel to drain.
  3. Place tuna in a medium bowl and flake with the tines of a fork. Add Margaret Holmes Seasoned Butter Beans, egg, pimentos, mayo, green onion, lemon juice and hot sauce. Combine and refrigerate mixture for 15-20 minutes before stuffing tomatoes.
  4. Sprinkle finished tomatoes with vegetable seasoning and serve on a bed of lettuce, if desired.

Prep time: 15 minutes
Refrigerate time: 15 minutes

This recipe uses the following products:

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