CHEF JEFF — ONE BYTE AT A TIME: Tuna-Stuffed Tomatoes

This dish, which children can help make the night before, travels well, can be eaten cold or at room temperature, is a delicious finger food and has good nutritional value, too.

Tuna-Stuffed Tomatoes

8 pearl or small Roma tomatoes

¼ cup canned tuna in olive oil, drained

2/3 cup cooked quinoa

Pinch of salt

Pinch of pepper

1 tablespoon olive oil

1 teaspoon lemon juice

Cut the tops off each tomato with a paring knife and reserve for later, if using. Spoon out the seeds and pulp. In a bowl, mix together the tuna, quinoa, salt, pepper, oil and lemon juice. Fill each tomato with the quinoa mixture and press well. Cover with the tomato tops, if desired.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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