Mini Stuffed Tomatoes


Serves: 10
Total Calories: 16

Ingredients

1 (6-ounce) can tuna
1 1/2 teaspoons horseradish
2 drops Tabasco hot sauce
1 small dill pickle
1 drop cayenne pepper
1 tablespoon or more mayonnaise
1/2 stalk celery
diced red chili pepper, optional to taste
squirt brown mustard
2 pints cherry tomatoes, rinsed, cored and hollowed out

Directions:

In a medium bowl, combine all ingredients but the tomatoes and stir very well with a fork. Cover and let rest 1 to 2 hours in a refrigerator. Rinse and core out the cherry tomatoes with a "tomato king" or similar tool and remove the seeds, leaving the tomato in tact. Stir the tuna mixture with a fork before scooping about 1 to 1 1/2 tsp. into each tomato. You can use a #100 food portioning scoop also. Fill al the tomatoes until all the tuna mixture is used up. Garnish each stuffed tomato with a cilantro or flat parsley leaf and a light sprinkling of paprika on top of the tuna.

Nutritional Facts:

Serves: 10
Total Calories: 16
Calories from Fat: 10

This Mini Stuffed Tomatoes recipe is from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook. Download this Cookbook today.




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