Mediterranean Tuna Stuffed Tomato

• 2 (6 ounce) cans tuna in water, well drained
• 4 medium tomatoes
• 1/4 cup green pepper, finely chopped
• 1/4 cup red pepper, finely chopped
• 1/3 cup pistachios, coarsely chopped
• 1 1/2 tablespoons capers, well drained
• 1/3 cup parmesan cheese, grated
• 1/8 cup purple onion, finely chopped
• 1 1/2 teaspoons parsley flakes
• Dressing
• 1/8 cup olive oil
• 4 tablespoons balsamic vinegar
• 1/2 teaspoon onion powder
• 1/2 teaspoon basil
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons sugar (optional)
• 1/4 teaspoon rosemary
• 1 garlic clove
• 1/4 teaspoon oregano

1. Place tuna, green & red peppers, capers, pistachios, parsley flakes, and purple onion in medium size bowl.
2. Make dressing by placing all ingredients into a blender or mini chopper; pulse until oil is emulsified.
3. Pour over tuna mixture.
4. Add parmesan and mix well.
5. Chill until ready to serve.
6. Cut tomatoes; place stem side down and cut into wedges without cutting all of the way through the tomato; gently spread wedges to form bowl for the tuna salad.
7. Fill each tomato with a tad more than 1/2 cup of the tuna.
8. Serve on a piece of leaf lettuce to add color to the plate.

water, tomatoes, green pepper, red pepper, pistachios, capers, parmesan cheese, purple onion, parsley flakes, dressing, olive oil, balsamic vinegar, onion powder, basil, black pepper, sugar, rosemary, garlic, oregano

Taken from www.food.com/recipe/mediterranean-tuna-stuffed-tomato-131972 (may not work)