Tomatoes Stuffed with Tuna, Celery and Red Onion (serves 4)
Quick, easy, healthy, portable. Take insides out of tomatoes and reserve for another occasion. Cut celery and red onion in to very small pieces. Break up tuna (I use the kind of tuna that comes in a glass jar and is packed in spring water). Mix all together with juice of half a lemon and 2 tbsp. olive oil. A bit more fiddly but could be done with cherry tomatoes.
4 x medium tomatoes – take out the middle of tomatoes and set aside to use for something else. Keep the tomato tops to put back on later.
3 x sticks of celery – finely diced
1/8 of a red onion – finely diced
1 x 6.7 oz jar of tuna (use canned if you can’t find it)
Juice of 1/2 lemon
2 tbsp. extra virgin olive oil
Salt and freshly ground black pepper
Place celery, red onion and tuna in a bowl.
Pour over the lemon juice and olive oil, season and mix together well.
Divide mixture among the tomatoes and place tomato tops back on.