A lot of tuna recipes qualify as classic comfort food. Creamy tuna casseroles, cheesy tuna melts, mayo-laden tuna salads. Sure, they taste great, but I wouldn’t exactly call them healthy.
And even if you wanted to indulge in some of those tuna tempations, it’s kind of hard to find quality tuna these days. My mom and I have been buying one of the more “natural” brands, and she recently asked, “Have you noticed that tuna we buy is looking more and more like dog food?” It’s true. I had already stopped buying it by the time she asked me.
So we haven’t really been eating a lot of tuna lately. Fresh is expensive, and there’s just no telling where some of that canned stuff comes from. But last week, I was asked to create a tuna recipe using Ocean Naturals Wild Premium Tuna.
Once I found out about the Ocean Naturals promise to respect Mother Nature and provide wild, responsibly/ethically-caught seafood, I was in. I wasn’t really expecting much until I actually opened a can and the tuna was fresh, white, flaky and not dog-foody at all! We have a winner! Tuna and I are back together again! (I even got my mom a can.)
So, inspired by our garden crop, I created this light recipe featuring Ocean Naturals Skipjack Tuna. What’s Skipjack? Yeah, I had no idea either. When you buy a can, there’s a code on the bottom. If you go to the My Tuna page and enter that code, they’ll tell you what a Skipjack is, along with where your specific tuna was caught, the captain of the ship, the method of catch, and lots more info. How cool is that? Transparency is always a plus.
For me, this salad hits all the necessary bases for a healthy lunch or dinner. The tuna provides 90mg Omega 3 fatty acids and 15 g protein per serving. The apples and shallot provide a crisp, fresh texture, the cider and tarragon burst with flavor, and the Cheddar complements the apple so nicely, I consider it an integral part of the recipe!
Who needs heavy bread when you’ve got red tomatoes ripening in the sun? Right now it’s October, and we’ve still got tons of tomatoes popping!
There are plenty of reasons I like this recipe, but the best one just might be that my 3-year-old will eat it! Apples never fail in our house!
Tuna-Stuffed Tomatoes with Apples and Tarragon
- 2 medium-sized ripe tomatoes
- one can Ocean Naturals Skipjack tuna
- one small apple, diced (A sweet, crisp variety works best. We like Honeycrisp.)
- one small shallot (cut in half, then sliced thinly)
- 2 tablespoons fresh tarragon leaves, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- salt and pepper to taste
- sharp Cheddar cheese
- Cut out the stem and partially hollow out the middle of both tomatoes.
- Remove tuna from can and empty into a medium-sized bowl; flake with a fork. Add apple and shallot.
- In a small bowl, whisk together vinegar, olive oil, lemon juice, tarragon, lemon juice, salt and pepper.
- Pour dressing mixture over tuna mixture. Toss with a fork until well-mixed.
- Scoop tuna mixture into the center of tomatoes. Heap any remaining mixture on top of tomatoes.
- Serve with cheddar cheese slices. Serves 2.
*Serving suggestion: Add toasted pine nuts, almond slivers or walnuts.
Not only is Ocean Naturals Premium Wild Tuna good, it’s good for you and good for the planet, too! From now on, you’ll find it in my pantry. If you’d like to win some to stock your pantry, too, follow Ocean Naturals on Facebook and watch Tuna Tuesdays for your chance to win. For more recipes, check out the Pinterest board below!