WW Recipe of the Day: Tomato Stuffed with Italian Tuna
This quick and easy tomato stuffed with tuna makes a perfect No Cook Lunch for Weight Watchers. These tomatoes can be completely prepared and assembled and held in the fridge, covered lightly, for up to 2 days before serving. What could be easier?
Did you know Roma tomatoes are perfect for stuffing? I always thought they were just for making sauce and salads.
Originally, I was searching for a lunch treat that was warm and comforting. I put the tomato in the instant pot (affiliate link) for 1 minute and let the pressure come down. It was delicious however a little messy.
Actually, I prefer to make this and just sit down and enjoy lunch at room temperature.
Either way, this is an easy, filling and mighty tasty way to enjoy a protein-packed tomato low carb lunch.
How Many Calories and WW Points in this Tuna Stuffed Tomato?
According to my calculations, each serving has 267 calories and:
4 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Italian Tuna Stuffed Tomato
Step 1: In a medium sized bowl, mix together the tomato pulp, tuna, cream cheese, seasoning and olives.
Step 2: Stuff the tomato halves with the mixture,
mounding the top over the tomatoes.
Step 3: Serve on lettuce or cole slaw mix, if desired, or on it's own.
Choose a firm, ripe tomato for this and you'll have an easy time of removing the pulp and seeds. By the way, that pulp and particularly the seeds are packed with healthy bits so make sure you include them in this stuffed tomato.
Either fat-free or low-fat cream cheese can be used (adjust your points accordingly). Although you do save a few calories with the non-fat version, I prefer the low-fat one. (The leftover low-fat cream cheese is creamier and better on my Sunday AM bagel.)
For easy chopping, use pitted Greek olives. Greek or kalamata olives are often sold as "Mediterranean style" olives, so specifically Greek is unnecessary for this recipe.
The Greek olives serve as the salt for this recipe and the cream cheese actually has some salt too, so there's little need for the shaker.
Italian seasoning also gives it that Mediterranean feel, however if you have another spice blend that you prefer like Greek seasoning or French Herbs de Provence (affiliate link), substitute a teaspoon of those in place of the standard Italian.
Tomatoes can be completely prepared and assembled and held in the fridge, covered lightly, for up to 2 days before serving.
What To Serve with Stuffed Tomatoes?
I had some coleslaw mix which I put the tomatoes on. Spring lettuce mix, butter lettuce or spinach leaves would be pretty as well as tasty.
A few slices of baguette or an Italian loaf would be perfect for spreading parts of the filling on as you enjoy the tomato. I love a good glass of sauvignon blanc alongside.
Ways to Use Leftovers
If you have ½ of the tomato left, cover it up and place in the fridge. It will keep for several days. Enjoy that last half cold, room temperature or heated in the microwave (affiliate link) for 1 minute.
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Italian Tuna Stuffed Tomato
- 1 large Roma tomato, halved and hollowed out, save the pulp and seeds
- 1 pouch (2.5 ounces) tuna in water
- 3 ounces fat-free cream cheese
- 1 teaspoon Italian seasoning
- 4 Greek olives, pitted and chopped
- In a medium sized bowl, mix together the tomato pulp, tuna, cream cheese, seasoning and olives.
- Stuff the tomato halves with the mixture, mounding the top over the tomatoes.
- Serve on lettuce or cole slaw mix if desired, or on it's own.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Easy Healthy Canned Tuna Recipes for Weight Watchers
- English Muffin Tuna Melts
- Healthy Tuna Salad for 2
- WW Friendly Tuna White Bean Salad
- Lightened Up Tuna Noodle Casserole
Originally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.
In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.
Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.
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I’m confused. I made this with 1/4 cup of WW cream cheese. That alone is 5 points so how do you figure the whole thing is 3? I’d like to be able to trust your calculations but ran into same thing with Tuscan chicken pasta.
Hi Theresa. The recipe calls for 3 ounces of fat free cream cheese which has 2SP according to the WW Recipe Builder. Low fat or Full fat cream cheese will have more SP. The 4 olives have 1SP and the 2.5 ounces of water packed tuna 1 SP (green) or 0SP (purple or blue). The tomato is 0SP (blue, green, purple). Hope this helps. ~Martha