Tuna Salad Stuffed Tomatoes with Cheesy Rosemary Breadsticks

Juicy tomatoes are stuffed with a simple tuna salad made with celery, mayo, and Caesar dressing, served alongside crispy cheesy rosemary garlic breadsticks.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220°C (425°F).

Step 2

Place flatbread on a baking sheet pan; drizzle with oil, season with spices, and sprinkle with cheese. Place flatbread in the oven (it doesn't have to be fully heated) and bake until crispy, 8–10 minutes.

Step 3

Meanwhile, wash, dry, trim, and small dice celery. Place in a small bowl.

Step 4

Drain tuna and flake with a fork. Add to the bowl with the celery along with mayo, dressing, and salt. Stir to combine the tuna salad.

Step 5

Wash, dry, and trim tomatoes. Slicing from the top down, cut tomatoes into wedges, being careful to not cut completely through to the bottom; sprinkle with salt.

Step 6

When the flatbread is done, remove from oven and slice crosswise into 2-inch wide strips.

Step 7

Divide tomatoes between plates and stuff with tuna salad. Serve with cheesy breadsticks on the side and enjoy!