Tuna Salad-Stuffed Tomatoes with Arugula

The tuna in this great-looking stuffed tomato recipe isn't your typical mayo-based affair. The sherry vinaigrette does double duty: it adds fresh flavor to the tuna filling and also dresses the baby arugula and white bean salad.

Ingredients

Tuna Salad-Stuffed Tomatoes with Arugula from Total Wellness Resource Center for the 30 day healthy salad challenge

Tuna Salad-Stuffed Tomatoes with Arugula from Total Wellness Resource Center for the 30 day healthy salad challenge

  • 2 tablespoons extra-Virgin Olive Oil
  • 3 tablespoons sherry vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground 
  • 2 5-ounce cans chunk light tuna in water
  • 1/3 cup chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped Kalamata olives
  • 1 teaspoon dried thyme
  • 1 15-ounce can great northern beans, rinsed
  • 8 cups baby arugula

Preparation

Whisk oil, vinegar, salt and pepper in a medium bowl. Transfer 3 tablespoons of the dressing to a large bowl and set aside.Slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Chop enough of the tops to equal 1/2 cup and add to the medium bowl. Scoop out the tomato pulp using a teaspoon or melon baller. (Discard the pulp or save for another use.)Add tuna, celery, onion, olives and thyme to the medium bowl; gently toss to combine. Fill the hollowed tomatoes with the tuna mixture.Add beans and arugula to the dressing in the large bowl and toss to combine. Divide the salad among 4 plates and top each with a stuffed tomato.