Serves: 4
Total Calories: 212
1. Cut the core out of the tomatoes. Stand 1 tomato, cored side up, on a flat surface.With a sharp knife, cut from the top straight down to within 1 inch of the bottom into evenly spaced 4 segments or into 8, if desired. Gently spread open like petals. Repeat until all are cut. Set aside.
2. In a bowl, mix the tuna, mayonnaise, capers, and chiles. In another bowl, toss the spinach, oil, vinegar, and salt together. To assemble the salads, divide the spinach evenly among 4 serving plates. Place 1 tomato in the center of each plate on the bed of spinach. Spoon the tuna mixture equally inside each tomato cavity. Sprinkle with chopped parsley. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tuna-Stuffed Tomato Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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