Happy Friday, My Cooking Spot readers!!
I’m super excited to be a new contributor for My Cooking Spot, and I have a delicious recipe to share that’s perfect for a warm summer day.
It requires absolutely no cooking and takes less than 10 minutes and very little culinary ability to whip up.
While I love living in New Orleans – the food, the location, the fun, the list goes on… – the weather can be quite warm {read: hot & humid}. Don’t take this as a complaint though; I love the hot weather! I’d take a 100+ degree heat index any day over anything below 40 in a heart beat.
However, it can be slightly unpleasant to turn on the oven in July and August, so I am ever in the quest for no-cook recipes. And I’m also always in the market for a fuss-free, quick recipe that I can have ready in less than 10 minutes. Who doesn’t want that?!
I love a good comforting, slow-cooked meal just as much as the next girl, but in the summer I’m not looking to spend too much extra time in my teeny tiny kitchen without windows.
I accidentally stumbled across this idea after I polished off my second batch of Caprese Lentil Salad. I wanted a quick meal that had those delicious flavors of balsamic vinegar, mozzarella, basil, and tomatoes. I also wanted something high in protein that would keep me full.
And that’s how Caprese Tuna Salad came to be. I was out of lentils but had some canned tuna fish. I wish it was more exciting, like the idea came to me while I was in Italy sipping lemocello and had this brilliant idea, but alas, it did not.
To compensate for my lack of creative inspiration To make it pretty and to bump up the nutritional value, I stuffed the Caprese Tuna Salad in a tomato.
You’re more than welcome to make the Caprese Tuna Salad and serve it on a bed of lettuce or some bread {but make sure to add extra veggies like chopped tomatoes and/or lettuce}, but I love the look of it in the hollowed out tomato.
It looks so pretty and fancy, right?
This is great for lunch or a light dinner, and it is filling, satisfying, and incredibly healthy – packed with protein, omega-3 fats, and antioxidants.
Ingredients
- 1 medium tomato
- 1 (5oz) can tuna, very well drained
- 2 tsp balsamic vinegar
- 1 TBSP chopped mozzarella {1/4 oz.}
- 1 TBSP chopped fresh basil
- 1 TBSP chopped green onion
Instructions
- Cut the top 1/4-inch off the tomato. Use a spoon to scoop out the insides of the tomato. Set aside while you make the tuna salad.
- Stir together the drained tuna, balsamic vinegar, mozzarella, basil, and green onion. Put the tuna salad in the hollowed out tomato, and enjoy!
- Note: I prefer using fresh mozzarella but any mozzarella is good in here.
I’d love to know what your favorite quick summer meal is? Let me know – I’m always looking for new ideas
Latest posts by Meme Inge (see all)
- Caprese Tuna Salad Stuffed Tomatoes - August 15, 2019
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- Tomato Basil and Ricotta Flatbread Pizza - August 30, 2016
This is such a great idea! I’m totally with you on wanting to make sure you don’t get stuck in the kitchen cooking all day. Tomatoes and mozzarella are a sure way to get me to eat pretty much anything!
Thanks Madison!! I’m with you: tomatoes + mozzarella for the win 🙂
I’ve been working hard to eat better these days, pack lunches for work, etc. I’ve been on the hunt for ways to use tuna without doing the token tuna sammy. This recipe looks great! Will definitely try.
So happy Katy! I hope you like it!! I love that it fills me up without making me too full. Plus, it’s full of nutrients!
Great twist on the classic tuna salad!
Just wondering what time do you use and can you use any.
Sorry I meant tuna