It’s warm and very humid here in north Texas today. I had just got back from the grocery store and I was starving. Because it’s so warm outside I didn’t want anything really heavy and I was craving tuna. I try to always keep things like canned tuna and chicken in my pantry because you never know when you might need them. I started poking around in my pantry and taking account of all the produce I had. There was my favorite Starkist Sweet & Spicy Tuna, fresh tomatoes from my garden, some spicy peppers, a carrot for sweetness, a little onion, a little garlic, some cilantro, and couscous. This is what I came up with…
Couscous and Spicy Tuna Stuffed Tomatoes.
This was a great light lunch packed full of sweet and spicy flavor that will fill you up but won’t weight you down. These Spicy Tuna Stuffed Tomatoes are perfect for lunch or a light dinner on those hot summer days and they are a great way to showcase those beautiful, fresh summer tomatoes. Is there anything better than a fresh tomato off the vine in summer time? If you wanted to really bump up the nutrition replace the cooked couscous with cooked quinoa.
Couscous and Spicy Tuna Stuffed Tomatoes
2 packages of StarKist Sweet & Spicy Tuna
¼ cup Couscous
¼ cup Chicken stock
¼ cup grated carrot
¼ cup minced red onion
1 clove of garlic, grated
1 Serrano Chili, thinly sliced**
1 Tablespoon chopped Cilantro
1 Tablespoon Extra Virgin Olive Oil
3 Large Tomatoes
1 small tomato, chopped
Salt & Pepper to Taste
** Serrano chilies can be quite hot and if you are sensitive to heat take out the ribs and seeds with a spoon. Then wash your hands thoroughly with soap and hot water. Be careful not to touch your eyes after cutting these peppers.
In a small glass measuring cup measure out ¼ cup Couscous and ¼ cup of chicken stock. Heat the couscous and chicken stock on high in a microwave for 1 minute, then cover the measuring cup with plastic wrap.
In a medium sized bowl add the 2 packages of StarKist Sweet & Spicy Tuna, grated carrot, minced red onion, the grated garlic, cilantro, the chopped tomato and the thinly sliced Serrano. Add a pinch of kosher salt and a few cracks of fresh black pepper to taste. Mix everything with a fork making sure to break up all the large pieces of tuna.
Barely cut the top off of the large tomatoes. Then with a paring knife or spoon, cut out the core of the tomatoes and scoop out the seeds. You want these tomatoes to be like a bowl or cup to hold the stuffing.
Add the couscous to the tuna and vegetable mixture with 1 Tablespoon of Extra Virgin Olive and fluff everything with a fork. Taste for seasoning.
With a spoon stuff the Tuna and Couscous mixture into the hollowed out Tomatoes.