2/3 cup Cherry Tomatoes
1 1/4 ozs Canned Wild Salmon
1 tsp Mayonnaise
1 tsp Chives (chopped)
Sea Salt & Black Pepper (to taste)
1. Cut the tops off of the cherry tomatoes and scoop out the insides. Discard or save for another dish.
2. Add the salmon, mayonnaise, chives, salt, and pepper to a bowl and mix until well combined.
3. Stuff each tomato with the salmon mixture until it is all used up. Enjoy!
Refrigerate in an airtight container for up to three days.
One serving is equal to approximately six stuffed tomatoes.
Add chopped olives, diced celery, parsley, dill, cilantro, or chilli flakes.
Make it Vegan
Use mashed chickpeas or crumbled tofu instead of salmon. Use vegan mayonnaise instead of regular mayonnaise.
- Prep Time: 25 minutes
- Serving Size: 1
- Calories: 105
- Sugar: 3g
- Sodium: 171mg
- Fat: 6g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg