Stuffed Tomatoes with Tuna

Name: Stuffed Tomatoes with Tuna
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4
Ingredients: Cluster tomatoes (about 200 g each) 4; Tuna in oil (drained weight) 5.3 oz; Eggs medium 2; Anchovies in oil 0.3 oz; Capers in vinegar 1 ¼ tsp; Thyme 2 sprigs; Fine salt to taste; Black pepper to taste; Egg yolks at room temperature 1; Vegetable oil ½ cup; Lemon juice 1 tbsp; White wine vinegar 1 tsp; Fine salt to taste; Black pepper to taste

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394

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 394
Carbohydrates g 7.4
of which sugars g 7.4
Protein g 16.3
Fats g 33.2
of which saturated fat g 5.51
Fiber g 2
Cholesterol mg 195
Sodium mg 497

Difficulty: Easy
Prep time: 15 min
Cook time: 7 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Tuna stuffed tomatoes are a really popular summer treat in Southern Italy, especially when the sun's blazing and the days stretch on forever. These colorful tomato shells—super tasty—hold a creamy mix of tuna, homemade mayo, and chopped hard-boiled eggs. In Sicily, you might find a little twist, maybe local capers or a hint of panzanella, but the main idea stays the same. Juicy tomatoes become edible bowls, keeping everything light and tender. Honestly, these tuna salad stuffed tomatoes are a beautiful addition to any meal. And look, using the tomato tops as little hats adds a charming touch. You get a taste of Italian summer with these, whether it’s for a quick lunch, a relaxed outdoor dinner, or an easy appetizer when friends pop over.

Plus, enjoying a picnic or outdoor meal just gets better with a platter of healthy stuffed tomatoes. They’re easy to grab, cool and moist inside—pretty much what you crave when it’s warm out. You’ll see them often with summer faves like caprese salad or a chilled rosé. And the savory tuna filling? Pairs perfectly with those slightly sweet tomatoes. For sure. This is one of those easy tuna recipes that shows off the Italian knack for turning simple stuff into something special without spending hours in the kitchen. For real. Whether you’re searching for quick stuffed tomato recipes or need something fun for a backyard hangout, these are a great choice. They’re naturally gluten-free and packed with protein, so they’re perfect for anyone looking for low-carb tuna recipes or protein-packed meals. Here's the deal: This dish totally shows what Italian summer cooking is all about—using fresh ingredients, keeping things chill, and making food that looks as good as it tastes.

INGREDIENTS

394

Calories per serving

Cluster tomatoes 4 - (about 200 g each)

Tuna in oil 5.3 oz (150 g) - (drained weight)

Eggs 2 - medium

Anchovies in oil 0.3 oz (8 g)

Capers in vinegar 1 ¼ tsp (6 g)

Thyme 2 sprigs

Fine salt to taste

Black pepper to taste

for about 150 g of mayonnaise: Egg yolks 1 - at room temperature; Vegetable oil ½ cup (125 g); Lemon juice 1 tbsp (12 g); White wine vinegar 1 tsp; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Stuffed Tomatoes with Tuna

To prepare the stuffed tomatoes with tuna, first cut the tops off the vine tomatoes 1, being careful not to remove the stem (which serves as decoration), and set them aside 2. Using a teaspoon or a scooper, gently hollow them out 3.

Lightly salt the inside of the tomatoes and let them drain upside down on a plate or, better yet, on a rack 4. In the meantime, prepare the Hard Boiled Eggs by placing them in a saucepan with cold water and cooking them for 9 minutes from boiling 5. Once cooked, let them cool under cold running water, then peel and chop them with a knife 6.

Drain the tuna in oil using a strainer 7, then place it in a bowl and finely break it up with a fork 8. Finally, chop the capers 9.

Do the same with the anchovies 10. Now, focus on preparing the mayonnaise: place the yolks in a tall-rimmed bowl, then add the salt, pepper 11, and vinegar 12.

Begin to whisk the yolks with an electric mixer and slowly pour in the seed oil in a thin stream 13. This step is crucial for the success of your mayonnaise: to avoid curdling, do not add too much oil at once, as it would prevent proper emulsification with the yolk. Continue mixing with the whisk 14, always stirring in the same direction until a thick sauce is achieved 15.

When the mayonnaise is ready, add the lemon juice 16 and mix again with the whisk. Combine the mayonnaise 17 and capers in the bowl with the tuna 18.

Add the anchovies 19 and the chopped hard-boiled eggs 20, then adjust the salt 20.

Pepper 22 and season with thyme leaves 23. Mix everything until a homogeneous mixture is obtained 34.

Transfer the mixture into a disposable piping bag 25 and fill the hollowed tomatoes to the brim 26. Serve your stuffed tomatoes with tuna, accompanied by the tops previously set aside 27, which you can place alongside for a decorative effect!

Storage

The stuffed tomatoes with tuna can be stored in the refrigerator in an airtight container for up to 2 days.

Tip

To give your stuffed tomatoes with tuna an extra kick of flavor, you can enrich the filling with chopped olives, green or black!

Curiosity

The stuffed tomatoes with tuna are also known as "alla Garibaldi" because their recipe was dedicated to Garibaldi by Alberto Cougnet, a great cooking enthusiast, in his book "L'arte culinaria della cucina," dating back to 1910. The simplicity of the ingredients of stuffed tomatoes, after all, perfectly aligned with Garibaldi's tastes. It is said that he was not particularly fond of meat: the only one he loved to eat was churrasco (a typical South American beef barbecue). Besides that, he loved to eat fish and many vegetables. What better recipe, then, to represent Garibaldi than red tomatoes like his jacket, with a light filling and no meat!

For the translation of some texts, artificial intelligence tools may have been used.