Tuna-Stuffed Tomato with Crunchy Garden Salad
Active Time: 30-35 minutes / Cook Time: none / Total Time: 30-35 minutes
Serves 2, with leftovers for lunch and enough dressing for Days 5 and 6
- 4 medium heirloom tomatoes, about 6-8 oz. each
- pinch of salt
- 1 (4-6 oz.) can sustainable, no-salt added tuna, packed in water, drained
- 1 (15 oz.) can cannellini beans, drained, well-rinsed, and drained again
- 1 celery stalk, diced
- 1/4 of a preserved lemon, flesh discarded, finely diced OR 1 teaspoon lemon zest
- ground black pepper, to taste
- 2 T. capers
- 2 scallions diced
- 2 tablespoons lemon juice
- 3-4 tablespoons extra-virgin olive oil, to taste
- For the Crunchy Garden Salad:
- 6 cups chopped romaine lettuce
- 1 cucumber, halved, seeds removed, and cut into halfmoons
- 1 small beet, peeled and julienned
- 1 carrot, julienned
- 1/4 cup lemon juice
- pinch each fine sea salt and ground black pepper
- 2 teaspoons raw honey
- 1/2 cup extra-virgin olive oil
- Using a paring knife, core a tomato and then cut out a circle from the top starting about 1/4” from the edge. Carefully use a spoon to hollow out the tomato; reserve the flesh and pulp. Repeat with remaining tomatoes, and then lightly sprinkle the insides with salt. Turn upside-down in a colander in the sink and let drain while you prepare the rest of the meal.
- Chop flesh and pulp of tomatoes. In a medium bowl, add chopped tomatoes, tuna, beans, celery, preserved lemon or lemon zest, and ground black pepper. Toss lightly to combine and then add lemon juice and olive oil and toss to combine again.
- In a large bowl, combine the lettuce, cucumber, beet and carrot. In a small bowl or measuring cup, whisk together lemon juice, salt, pepper, honey and olive oil until emulsified. (You can also use a mini-food processor or blender for this.)
- Divide the tuna mixture into fourths, and stuff each tomato cavity. Place a stuffed tomato on each of two plates, along with 1/4 of the salad. Drizzle salads with 1 tablespoon of dressing, and serve.
- Portion a tomato, salad, and 1 tablespoon dressing per serving into airtight containers for lunch tomorrow. (Keep dressing separate, so the salad does not get soggy.) Pour the remaining dressing into an airtight jar for use on Days 5 and 6.