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🍽️ Tuna-Stuffed Tomatoes on Arugula Bed

385 kcal · 30 min · 4 servings

Ingredients

• 12 egg tomatoes
• 200 g tuna (can, in its own juice)
• 1 tsp capers
• 100 g cream cheese (plain)
• 5 tbsp mayonnaise
• salt
• pepper (from the mill)
• lemon juice
• garden cress (for garnish)
• 1 bunch arugula

Instructions

1. 1. Rinse the tomatoes thoroughly under cold running water.
2. 2. Use a sharp knife to cut off the top caps of the tomatoes.
3. 3. Carefully scoop out the inside of the tomatoes (flesh and seeds) using a spoon.
4. 4. Drain the canned tuna well in a colander.
5. 5. Place the drained tuna, capers, cream cheese, and mayonnaise into a blender or food processor.
6. 6. Blend the ingredients in the mixer until you have a creamy mixture.
7. 7. Season the tuna mixture with salt, black pepper, and a squeeze of lemon juice.
8. 8. Fill the hollowed-out tomatoes with the seasoned tuna mixture.
9. 9. Wash the arugula (a type of leafy green salad) under cold water.
10. 10. Remove any tough stems or wilted leaves from the arugula.
11. 11. Dry the arugula using a salad spinner or a clean kitchen towel.
12. 12. Spread the dry arugula onto the serving plates or egg cups.
13. 13. Place the stuffed tomatoes on top of the arugula bed.
14. 14. Garnish the tomatoes with fresh cress.
15. 15. Serve the dish immediately.

Nutrition per serving

• kcal: 385
• Protein: 29 g · Fett/Fat: 26 g · Carbs: 8 g