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Creamy Pesto Tuna Salad Stuffed Tomatoes

No-cook lunch: ripe tomatoes stuffed with creamy pesto tuna salad. Fresh, bright, and protein-packed with minimal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Tomatoes
  • 4 large tomatoes tops removed and scooped
Pesto Tuna Salad
  • 2 5-oz cans tuna drained
  • 2 tbsp basil pesto
  • 3 tbsp Greek yogurt
  • 1 tbsp lemon juice
  • 1/3 cup celery finely diced
  • 1/8 tsp black pepper

Equipment

  • Mixing bowl
  • Spoon
  • Knife

Method
 

  1. Slice the tops off the tomatoes and scoop out the centers. Set aside.
  2. In a bowl, stir together drained tuna, pesto, Greek yogurt, lemon juice, celery, and black pepper.
  3. Taste and adjust seasoning if needed.
  4. Spoon the pesto tuna salad into the tomatoes.
  5. Serve immediately or chill for 10 minutes for a colder lunch.

Notes

Tip: Drain tuna very well so the filling stays thick and the tomatoes don’t get watery.