Tomato Tugs 4.000
Top Tomato 2011 Aug 17, 2011

Fill empty plum tomato halves with a mixture of salmon, corn, green bell pepper, shallot, mayonnaise, turmeric and parsley, and you get little tugboats; hence the name of the recipe from Laurel resident Melba Brown.

She says they make nice appetizers and can be served as light lunch or picnic fare.

Servings: 4 - 6

Yield: Makes 6 appetizer servings or 4 light-meal servings

  • 6 ounces canned wild Alaskan pink salmon, drained
  • 1/2 cup fresh corn kernels, barely cooked, then cooled
  • 2 tablespoons finely diced green bell pepper
  • 1 tablespoon finely chopped shallot
  • 1 heaping tablespoon regular or low-fat mayonnaise
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon coarsely ground black pepper
  • 1 teaspoon dried parsley
  • 3 teaspoons freshly squeezed lemon juice (from 1 lemon)
  • 6 plum tomatoes, cut in half lengthwise


Combine the salmon, corn, green bell pepper, shallot, mayonnaise, turmeric, black pepper, dried parsley and lemon juice in a mixing bowl, stirring until well blended.

Scoop out the seeds and gel from each tomato half and discard them; make sure to leave the walls of the tomato intact.

Fill the tomato halves generously with the salmon mixture. Serve right away.

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Recipe Source

From Top Tomato 2011 finalist Melba Brown of Laurel.

Tested by Kris Coronado.

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