Tomato Stuffed with Salmon

Prep Time: 15 min
Cook Time: 15 min (Total time will vary with appliance and setting.)
Level of Difficulty: Easy
Makes 4 Servings

Ingredients

• 4 large tomatoes
• 1 can of boneless, skinless salmon or tuna
• 2 hard-boiled eggs, chopped
• 1/3 cup minced green or red onion
• 1 small cucumber, peeled, seeded and cut into small pieces
• ½ to 1 sweet bell pepper, minced (about 1/3 cup)
• ¼ cup mayonnaise
• 1 teaspoon prepared mustard
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried dill weed or 1 tablespoon minced fresh dill
• Freshly ground pepper, salt (or salt-free seasoning) to taste

Optional: sliced avocado, minced cilantro, capers; chopped fresh fruits such as grapes, mango, pineapple, papaya; fruit and tomato salsas; shelled edamame (soybeans)

Instructions

1. Cut a thin slice from the top of the tomatoes, scoop out the insides and discard or reserve for another use.
2. Drain the tomato shells upside down on paper towels.
3. In a large bowl, combine salmon or tuna, eggs, onions, cucumber and pepper. Add mayonnaise, mustard, lemon juice and seasonings, and mix.

4. Stuff the mixture into each tomato shell and serve. Serve any extra salad on a bed of leafy greens, or use it in a pita or wrap sandwich.

   Exchanges:
   2 lean meat, 2 vegetable, 3 fat

Nutrition at a Glance, per serving (one quesadilla)
Calories: 240
Total fat: 16g
Saturated fat: 3g
Carbohydrate: 11g
Dietary fiber: 3g
Protein: 16g