What is a Creole Tomato?
A true Creole Tomato is grown in the river parishes south of New Orleans. The soil and the climate make the tomato a “Creole”. The tomato is meaty, juicy, thick and a delicacy in south Louisiana. Nothing announces summer like
the Creole Tomato and snowballs. Locals wait for each to “come in season”.
We purchased Creole Tomatoes at the festival and have enjoyed them all week. Now we are down to our last big plump juicy delicacy – what to do with it? We decided to make a tuna salad and stuff the tomato which is large enough to share.
Mais C’est Bon!
Enjoy!!
Stuffed Creole Tomato
- 1 large Creole Tomato
- 1 Artichoke Heart, chopped
- ½ cup Cucumber, thinly sliced
- 1/3 cup Red Creole Onion, thinly sliced
- 5 Basil leaves, sliced
- 2 Tbl Olive mix, drained
- 2 Tbl Dill Dressing (recipe below)
- 5 oz cooked Tuna
- Cajun Seasoning
- Salt & Pepper
- Paprika
- 3 Lettuce leaves, sliced
Core tomato and cut wedges in the tomato leaving the bottom solid. Spread open the wedges and season.
In a bowl combine artichoke heart, cucumber, red Creole onion, basil and olive mix. Add dressing and mix well. Break up Tuna in chunks and fold into mixture. Season with Cajun seasoning, salt and pepper to taste.
In serving plate, make a bed with the lettuce leaves and place tomato in center. Fill tomato with tuna mixture and sprinkle Paprika on top.
Garnish with olives, okra, cucumber strips or garnishes of your choice.
Dressing
- ¾ cup mayonnaise
- 1 tsp dill
- 1 tsp lemon juice
- 1 Tbl capers, drained
Mix ingredients well. Store in the refrigerator and use for salad dressing, sandwich spread and garnish.
The dressing is better the next day.
