Ripe, juicy tomatoes hollowed out and filled with a zesty mashed-chickpea and hearts-of-palm "tuna". A bright and refreshing recipe that's light enough for picnics and elegant enough for dinner.
Why You'll Love This Recipe
- Quick: Minimal prep work. No need to use a stove-top.
- Fresh: Ripe tomatoes and tangy hearts of palm.
- Suitable for a variety of dietary needs: Vegan, gluten-free, gut-friendly, soy-free and nut-free!
- Make-Ahead Friendly: Filling keeps well in the fridge for 2-3 days, just assemble before serving.
Ingredients
- Chickpeas
- Hearts of palm
- Plant-based mayo
- Dijon mustard
- Capers
- Red onion
- Lemon juice
- Fresh parsley
How to Make Vegan "Tuna"
- In a large bowl, toss in chickpeas and hearts of palm. Use an immersion blender to mash the mixture into a chunky paste. Alternatively you can use a food processor, or feel free to use a fork or potato masher.
How to Serve
For stuffed tomatoes, use a knife at a 45 degree angle and cut off the top of the tomatoes. Then use a spoon to scoop out the insides and fill with the "tuna" mixture. Feel free to serve with the tomato top on or off, and garnish with parsley.
As an alternative to stuffing the tomatoes, instead cut the tomatoes into 4 pieces, being careful not to cut through all the way so that the 4 pieces stay attached. Arrange the tomatoes on a plate and spoon over the vegan "tuna" mixture in the center.
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Equipment
- food processor or blender can also use a fork or potato masher
Ingredients
- 1 can chickpeas
- 4-5 sticks hearts of palm
- 2 Tbsp plant mayonnaise
- ½ rib celery finely diced
- ¼ red onion finely diced
- 1 Tbsp capers
- ½ Tbsp dijion mustard
- ½ fresh lemon juiced
- ¼ cup fresh parsley chopped
- salt to taste
Instructions
- In a food processor add 1 can chickpeas, 4-5 sticks hearts of palm, 2 Tbsp plant mayonnaise, ½ rib celery, ¼ red onion, 1 Tbsp capers, ½ Tbsp dijion mustard, ½ fresh lemon, ¼ cup fresh parsley, and salt. Pulse for a few seconds until everything seems well mixed. Be careful not to over process, you want a little texture.
- Give the mixture a taste and make any adjustments you'd like.
- You can place the mixture into an airtight container in the fridge while you prepare the tomatoes, this also allows for the flavors to develop.
- Wash and dry your tomatoes. Using a pairing knife at a 45 degree angle, cut the tops of the tomatoes off. Similarly to how you would a pumpkin for carving.
- Use a spoon to scoop out the insides, then take the "tuna" mixture and fill each tomato. Serve cold.
Tried this recipe?Let us know how it was!
