1largeRoma tomato, halved and hollowed out, save the pulp and seeds
1pouch(2.5 ounces) tuna in water
3ouncesfat-free cream cheese
1teaspoonItalian seasoning
4Greek olives, pitted and chopped
Instructions
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.
Recipe Notes
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, 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.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Italian Tuna Stuffed Tomato
Amount Per Serving (1 tuna stuffed tomato salad)
Calories 267Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 24.2g8%
Fiber 4.6g18%
Protein 31g62%
* Percent Daily Values are based on a 2000 calorie diet.