Name: Tuna Salad Stuffed Tomatoes with Cheesy Rosemary Breadsticks
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 45 ml Caesar dressing; 3 sticks celery; 6 (170 g) cans chunk light tuna in water; 3 flatbreads or naan; 1 ½ cups shredded cheese, Italian blend; 12 tomatoes; black pepper; extra virgin olive oil; garlic powder; mayonnaise; rosemary, dried; salt

Tuna Salad Stuffed Tomatoes with Cheesy Rosemary BreadsticksTuna Salad Stuffed Tomatoes with Cheesy Rosemary Breadsticks — a 25-minute lunch recipe with 12 ingredients, serving 6.Ingredients

45 ml Caesar dressing

3 sticks celery

6 (170 g) cans chunk light tuna in water

3 flatbreads or naan

1 ½ cups shredded cheese, Italian blend

12 tomatoes

black pepper

extra virgin olive oil

garlic powder

mayonnaise

rosemary, dried

salt

Instructions

Preheat oven to 220°C (425°F).

Place flatbreads on a large baking sheet pan; drizzle with oil, season with spices, and sprinkle with cheese. Place flatbreads in the oven (it doesn't have to be fully heated) and bake until crispy, 8-10 minutes.

Meanwhile, wash, dry, trim, and small dice celery. Place in a medium bowl.

Drain tuna and flake with a fork. Add to the bowl with the celery along with mayo, dressing, and salt. Stir to combine the tuna salad.

Wash, dry, and trim tomatoes. Slicing from the top down, cut tomatoes into wedges, being careful to not cut completely through to the bottom; sprinkle with salt.

When the flatbreads are done, remove from oven and slice crosswise into 2-inch wide strips.

Divide tomatoes between plates and stuff with tuna salad. Serve with cheesy breadsticks on the side and enjoy!

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