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Tomatoes Provencal

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  Tomatoes 4 Large
  Salt To Taste
  Freshly ground black pepper To Taste
  Canned tuna in oil 8 Ounce (1 Can, 227 Gram)
  Garlic 1 Clove (5 gm)
  Mayonnaise 4 Tablespoon
  Lemon juice 1 Teaspoon
  Diced cucumber 2 Tablespoon
  Chopped green olives 2 Tablespoon
  Lettuce leaves 4

Cut a slice from each tomato; if this is done at the stalk end, the tomatoes stand upright more easily.
Carefully scoop out the centre pulp, leaving the cases intact.
Drain them and season lightly.
The right hand column gives suggestions for using the tomato pulp removed.
Drain the tuna and keep the oil.
Break the fish into flakes.
Peel and crush the garlic and blend with the mayonnaise, together with a little of the oil from the tuna and the lemon juice.
Mix with the tuna, cucumber and olives.
Spoon into the tomato cases and top with the slices removed.
Serve on a bed of lettuce.
Any tuna oil left can be used in an oil and lemon dressing to serve with a fish salad.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1074 Calories from Fat 644

% Daily Value*

Total Fat 72 g110.7%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 83.7 mg27.9%

Sodium 1985.4 mg82.7%

Total Carbohydrates 35 g11.5%

Dietary Fiber 10.8 g43.1%

Sugars 20.3 g

Protein 74 g147.9%

Vitamin A 187.1% Vitamin C 174.3%

Calcium 15.1% Iron 33.7%

*Based on a 2000 Calorie diet

Tomatoes Provencal Recipe