Tuna Stuffed Tomatoes are a refreshing and satisfying dish often enjoyed in Mediterranean-inspired kitchens. This recipe blends the hearty protein of canned tuna with the bright crunch of celery, the briny depth of Kalamata olives, and the tang of lemon zest and juice. Artichokes and red onion bring added complexity, balancing the flavors into a savory, fresh filling. Served in hollowed-out ripe tomatoes, this dish is as visually appealing as it is delicious. Light, nutritious, and versatile, it works beautifully as a lunch, picnic food, or appetizer for gatherings. It is beloved for its combination of simplicity, healthfulness, and vibrant flavor.
Ingredients
- 10 oz tuna (drained)
- 2 stalks celery (chopped)
- ¼ cup Kalamata olives (chopped)
- ½ cup canned artichoke hearts (quartered, drained, chopped)
- ¼ cup red onion (finely chopped)
- 1 lemon (zest and juice)
- 1 tbsp extra virgin olive oil (optional, noted in recipe)
- salt (to taste)
- black pepper (to taste)
- 6 tomatoes (medium, for stuffing)
Instructions
Step 1: Prepare Tuna Mixture
- In a mixing bowl, combine tuna, celery, olives, artichokes, and red onion.
- Add lemon zest, lemon juice, olive oil (if using), salt, and pepper. Mix well.
Step 2: Prepare Tomatoes
- Slice off the top of each tomato.
- Cut a small slice off the bottom so the tomato can stand upright.
- Carefully scoop out the seeds and pulp with a spoon.
Step 3: Stuff and Serve
- Fill each tomato shell with the tuna mixture.
- Serve immediately, or chill for 30 minutes for a refreshing cold option.
Tips
- Use cherry tomatoes for bite-size appetizer portions.
- Replace tuna with canned salmon for a different flavor and added omega-3s.
- Add a spoonful of Greek yogurt or mayonnaise if you prefer a creamier filling.
- Mix in fresh herbs like parsley, dill, or basil for brightness.
- For extra crunch, include chopped cucumber or bell pepper in the filling.
- Make ahead: prepare filling in advance and stuff just before serving.
- Drizzle with extra-virgin olive oil right before serving to enhance flavor.
- Add capers for a brinier, Mediterranean taste.
- Serve the filling over lettuce leaves if you prefer not to stuff tomatoes.
- Use heirloom tomatoes in summer for best taste and presentation.
Nutrition
Calories: 180kcalCarbohydrates: 6gProtein: 20gFat: 4gSaturated Fat: 0.6gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 420mgPotassium: 420mgFiber: 2gSugar: 3gVitamin A: 750IUVitamin C: 15mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!