1largeRoma tomato, halved and hollowed out, save the pulp and seeds
1pouch(2.5 ounces) tuna in water
3ouncesfat-free cream cheese
4Greek 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.
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.4*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Italian Tuna Stuffed Tomato
Amount Per Serving (1 tuna stuffed tomato salad)
Calories 267Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: Italian tuna tomato salad, tuna stuffed tomato
Find this recipe online: https://simple-nourished-living.com/italian-tuna-stuffed-tomato/