Tuna salad-stuffed tomatoes were one of my favorite meals growing up. It was one of the few healthy meals I actually got really excited about when I saw it on my plate! This is my take on tuna salad…which is pretty similar to the ingredients I absolutely love in egg salad. The strong, yet bright flavors of Dijon, dill, lemon and capers really make this pop! And what’s great is you can keep this low-carb if you stuff it in a tomato like my mom did, or you can eat it on some wheat bread or crackers. Either way, you will love it!
Health tips: Low carb and diabetes friendly without crackers or bread, low fat, heart healthy, anti-inflammatory
Ingredients (2-3 servings)
- 1 large (12 oz.) can light tuna fish (drained, if packed in water, drain it, and add a drizzle of good quality olive oil to the tuna)
- 2 tablespoons light mayonnaise
- 1/4 cup non-fat greek yogurt
- 1/2 cup red onion, finely chopped
- 2 celery stalks, finely chopped (about 1 cup)
- 2 tablespoons capers, drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Dijon or whole-grain mustard
- 1/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- In a medium bowl, mix all ingredients together, breaking the tuna up as you go. Taste and season as needed.
- Serve inside a large beefsteak tomato to keep it low carb, as a sandwich, or on crackers. (Tip: The Cracked Pepper and Olive Oil Triscuits are excellent with this!) Enjoy!