6 large fully ripened fresh Florida tomatoes (about 3 pounds)
1/4 cup prepared Italian dressing
1 (15-ounce) can chickpeas, drained and rinsed
OR
1 (15-ounce) can cannellini beans, drained and rinsed
1 (6-ounce) can solid white tuna, drained and flaked
1/4 cup sliced, pitted black olives
2 tablespoons thinly sliced green onion (scallion)
Servings: 6
Trim a thin slice from the bottom of each tomato to make it stand level. Remove stem ends; cut a 1/2-inch thick slice from the tops and chop; reserve. Scoop out tomato pulp, leaving 1/4-inch thick shells.
To prepare Tomato Dressing: In the container of an electric blender, place 1/3 cup of the tomato pulp and the Italian dressing; whirl until smooth. In a small bowl, combine reserved chopped tomato tops with the chickpeas, tuna, olives and green onion; toss with Tomato Dressing. Spoon into reserved tomato shells, dividing evenly. Arrange stuffed tomatoes on a lettuce-lined platter, if desired.
Servings: 6
1/4 cup prepared Italian dressing
1 (15-ounce) can chickpeas, drained and rinsed
OR
1 (15-ounce) can cannellini beans, drained and rinsed
1 (6-ounce) can solid white tuna, drained and flaked
1/4 cup sliced, pitted black olives
2 tablespoons thinly sliced green onion (scallion)
Servings: 6
Trim a thin slice from the bottom of each tomato to make it stand level. Remove stem ends; cut a 1/2-inch thick slice from the tops and chop; reserve. Scoop out tomato pulp, leaving 1/4-inch thick shells.
To prepare Tomato Dressing: In the container of an electric blender, place 1/3 cup of the tomato pulp and the Italian dressing; whirl until smooth. In a small bowl, combine reserved chopped tomato tops with the chickpeas, tuna, olives and green onion; toss with Tomato Dressing. Spoon into reserved tomato shells, dividing evenly. Arrange stuffed tomatoes on a lettuce-lined platter, if desired.
Servings: 6
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