Salmon-And-Pasta-Stuffed Tomatoes

Stuffed tomatoes are that old-school summer lunch that still makes sense when the thermometer climbs. This version fills ripe tomato halves with a light pasta salad built around canned salmon, yogurt, and dill (think Greek tzatziki crossed with classic tuna-pasta salad).

The yogurt-mayo combination does real work here. Half yogurt and three tablespoons mayo cuts fat significantly while adding tang that balances the richness of salmon, and the shredded cucumber contributes crunch and a cool vegetal note. Dill is the thread tying salmon and yogurt together (it’s the same herb that defines classic gravlax and tzatziki for good reason). Shredded carrot adds color and a bit of sweetness to round out the salad.

Kitchen Tips

• Slice a thin disk off the bottom of each tomato so it sits flat on the plate. Don’t cut all the way through.
• Salt the hollowed tomato cups and let them drain upside down for 10 minutes. Drier tomatoes hold the filling without getting watery.
• Squeeze the shredded cucumber in a clean kitchen towel before mixing in. It’s mostly water and will dilute the dressing.
• Use fresh dill if you have it. Fresh dill is far more vivid than dried for a cold, uncooked salad.

Variations

• Swap salmon for canned tuna, cooked shrimp, or flaked crab for variety.
• Stir in sliced scallions, capers, or chopped hard-boiled egg for added depth.
• Use orzo or small shells instead of macaroni for a slightly more elegant presentation.