I had this amazing dish while on the Soul Discovery Retreat in Hawaii, and it’s just perfect for summer!

Here’s what you’ll need to make your own Stuffed Tuna Salad Tomatoes:
  • 6 large tomatoes
  • 5 cans of Tuna (wild pole caught albacore) in water
  • Wilderness family mayo or homemade organic mayo (see the recipe below)
  • 4 to 5 sticks of Celery
  • 1 Red onion
  • 2 Tablesspoons of olive oil
  • Red and green peppers
  • 1 cucumber
  • Salt and pepper to taste

Cut the top of the tomatoes off and empty the seeds out of the tomatoes with a spoon the set aside.

Then, in a large bowl, mix all the remaining ingredients until it creates a creamy tuna salad consistency and fill the tomatoes.

For a fun garnish, add hard boiled eggs, sprouts and capers!

Enzyme-Rich Mayonnaise
  • 2 eggs (from pastured hens) at room temperature
  • 1 tsp. sucanat (optional)
  • 1 tsp. raw, unpastuerized apple cider vinegar
  • 1/2 c. cold-pressed, UV-protected olive oil
  • 1/2 c. warm coconut oil
  • 1 tsp. whey
  • salt & paprika to taste

Put 1 egg and the yolk of the other in your blender, along with sucanat, cider vinegar, & whey. Whirl around for 30 seconds or until nice and frothy. Slowly add in olive oil, followed by coconut oil. Add salt and paprika to taste. Transfer to a small, pint sized jar and close the lid tightly. Leave on your counter for 7-12 hours then transfer to the refrigerator.
Recipe adapted from www.foodrenegade.com. I love this chick and what she is putting out there!