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God Save the Quinoa

Tuna Salad in Tomato Cups

A lighter version of tuna salad full of fruit and veggies made with greek yogurt, stuffed in a delicious tomato cup. It takes 15 minutes to whip up and will only cost you 198 calories!
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • • 1 12 oz. can chunk light tuna in water, drained
  • • 1 cup celery diced
  • • 1 cup red or pink apple diced
  • • 1 cup of red grapes quartered
  • • 1/2 cup of raw unsalted walnuts chopped
  • • 1/4 yellow onion shredded using cheese grater
  • • 2 Tbs sweet relish
  • • 1 hard boiled egg chopped
  • • 3 Tbs spicy Dijon mustard
  • • 2 tsp olive oil mayonnaise
  • • 1/2 cup non-fat greek yogurt
  • • 2 tsp sriracha for some extra kick- optional
  • • 4 heirloom or roma tomatoes

Method
 

  1. • Hard boil one egg
  2. • While egg is boiling, hollow out tomatoes so they can be used as bowls.
  3. • When egg is done boiling, remove shell and chop.
  4. • In a bowl, combine tuna, celery, apples, grapes, walnuts, onion, relish, hard boiled egg, mustard, mayonnaise, greek yougurt, and sriracha (if desired). Mix well.
  5. • Scoop tuna mixture into tomato cups and enjoy!

Notes

198 calories per tuna stuffed tomato cup.
Store leftover tuna in refrigerator in an airtight container for up to 3 days. Serve leftover tuna in tomatoes or over lettuce.