Spicy Tuna Stuffed Tomatoes

The Asian flavors here put a nice twist on boring old tuna salad. Using a tomato instead of bread is healthy, colorful and cuts down on carbs, too. Sriracha, a Vietnamese hot sauce, is available in most Asian groceries. The recipe is adapted from Debra Samuels' My Japanese Table (Tuttle 2011).

Spicy Tuna Stuffed Tomatoes i i
Michele Kayal for NPR
Spicy Tuna Stuffed Tomatoes
Michele Kayal for NPR

Makes 4 servings

1 (5-ounce) can tuna

2 tablespoons mayonnaise

1 teaspoon sesame oil

1 tablespoon chopped celery leaves

1 tablespoon chopped orange or yellow bell pepper

2 teaspoons minced scallions, green parts only

1/2-1 teaspoon sriracha (optional)

8 small tomatoes (about 3 inches in diameter)

Drain the tuna and place in a medium bowl. Add all of the ingredients except the tomatoes and stir gently to incorporate.

Slice the top from a tomato and hollow out the center. Fill with the tuna salad.

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