Recipe: Spicy Tuna Stuffed Tomatoes From the Kitchen Window column
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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).

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.