Jessica Battilana


Ingredient Checklist


Instructions Checklist
  • Line a baking sheet with paper towels. Cut a thin slice off the top of each tomato. Gently scoop out tomato seeds and pulp, leaving shell intact. Set shells cut side down to drain on paper towels.

  • Mix tuna, olives, parsley, capers, olive oil, thyme and pepper, breaking up large chunks. Season with salt and additional pepper, if desired.

  • Spoon tuna mixture into tomatoes and serve.

Nutrition Facts

169 calories; fat 10g; saturated fat 1g; mono fatg; poly fatg; protein 13g; carbohydrates 8g; fiber 2g; cholesterol 13mg; iron 1mg; sodium 432mg; calcium 27mg.