Try out these tuna stuffed tomatoes for an easy lunch or light dinner this week.
Grab fresh tomatoes from the garden and fill them with a tuna salad.
Recipe for Tuna Stuffed Tomatoes
Tomatoes are happening in our family garden right now, and that’s how we got this Tuna Salad Stuffed Tomatoes.
Packed with celery, red onion, parsley, sun-dried tomatoes, and light mayo (and a few other goodies), this is a leisurely low-carb lunch served in a bento box or an after-school snack.
Looking for a light and healthy meal that is full of flavor?
Look no further than these delicious tuna-stuffed tomatoes!
Hollowed-out tomatoes are filled with a creamy mixture of tuna, cream cheese, and bell peppers, with a touch of Mediterranean flavor from lemon juice and black pepper.
Combine tuna and vegetables in a large bowl, spoon into the tomato cups, and bake until golden brown.
Serve on a bed of lettuce for a beautiful presentation, or add to a vegetable skewer for finger food that’s perfect for hot weather.
As the primary cook in our home, I use BUMBLE BEE® Tuna Pouches to prepare everything from tuna melts to this tuna salad recipe.
Available in light tuna, albacore, OR pre-seasoned in flavors like Lemon Pepper and Spicy Thai Chili.
Did you know tuna is an excellent source of high-quality protein? According to the FDA’s Advice about Eating Fish, light tuna is one of the “Best Choices” in seafood for kids.
So as you’re thinking about lunch ideas for the upcoming school season, add some tuna to the rotation.
Tuna is also an excellent source of vitamins and minerals like niacin, selenium, and vitamin B12.
What You Will Need
Tuna. Reach for your favorite brand of canned tuna. We prefer the tuna in water as it helps to mix up properly with the other ingredients.
Tomatoes. This is going to be where you place the tuna filling in. Reach for a few tomatoes that you can core out and remove the insides.
Celery. Reach for celery hearts and finely chop them. This is going to help give a nice crunch to the tuna salad.
Seasonings. Chopped parsley, mustard, and black peppercorns are what I love to flavor the tuna and veggies. It compliments without overtaking the flavor.
Mayo and Oil. These two ingredients are the base of the creamy texture of the tuna salad.
Baby Arugula. This is a great flavor to pair with the tuna. Serve on the side with your cheese.
Cheddar Cheese Cubes. Add your cheese on top of the arugula and enjoy as a side for the tuna.
Tips on preparing the tomatoes
- To start, gather all the necessary ingredients, including a sharp knife, paper towel, room temperature tomatoes, and a medium bowl.
- Cut off the top of each tomato and scoop out the tomato pulp using a spoon.
- Be sure to remove as much of the pulp as possible so that the tomatoes can hold the filling.
How to make Tuna Stuffed Tomatoes:
- 1 5-oz. can of tuna [ OR 2 2.5-oz. BUMBLE BEE® Lemon Pepper Pouch]
- 4 vine tomatoes, tops removed and the insides removed
- ½ stick celery heart
- 3 tbsp chopped parsley
- 2 tbsp sun-dried tomato
- 2 tbsp red onion
- 2 tbsp light mayo + 1 tsp
- 1 tbsp extra virgin olive oil
- 1tbsp stoneground mustard
- Sea salt and freshly cracked black peppercorns to taste
- ½ cup baby arugula
- 4-6 mild cheddar cheese cubes
Directions:
- Mix tuna, celery, parsley, sun-dried tomatoes, onion, mayo, mustard, and olive oil in a small bowl until combined.
- Spoon the tuna mixture into the hollowed-out tomatoes and top with a sprinkle of table salt and black pepper.
- Serve with baby arugula and cheese cubes in a bento box.
How to core out a tomato for stuffing?
Cutting a tomato to core it out is pretty straightforward. Just cut off the stem and then use a spoon and scoop out the center of the tomato.
Leave some of the tomato flesh around the skin so it holds up. Once you have it scooped out, place face down on a plate to allow the juice to drip.
How to store the Tuna Stuffed Tomatoes leftovers?
Stuffed tomatoes are best eaten fresh. You can refrigerate your leftover tomatoes in an airtight container for 1-2 days.
The salad will break down in the tomato and create more juice.
Can you freeze stuffed tomatoes?
Unfortunately, tomatoes do not freeze and thaw well when holding their shape.
It is recommended not to freeze these tuna tomatoes.
Can I use any style of tomatoes for this recipe?
Yes, you can use any size or variety of tomatoes.
The key is just making sure you can core and stuff the tomato and it holds the shape.
But any size or variety can work.
What is a lower-mercury tuna?
Reach for albacore, as it is a lower mercury tuna if you want to watch your mercury intake.
You can buy other types of tuna if you find another type has a lower mercury level.
Can I use a bell pepper instead of a tomato?
Yes, you can use a bell pepper instead of a tomato. However, it may not be the best substitute for this tomato recipe.
The reason is bell pepper size and shape differ from a tomato.
Additionally, the taste and texture of the pepper may not complement the tuna salad filling as a tomato would.
However, using the bell pepper would be a better option if you have a tomato allergy.
This tomatoes recipe is also low carb and keto-friendly, making it an excellent option for those watching their carb intake.
Check out these recipes:
Tuna Stuffed Tomatoes
Equipment
- sharp knife
Ingredients
- 5 oz can of tuna
- 4 vine tomatoes, tops removed and the insides removed
- 1/2 stick of celery heart
- 3 tbsps chopped parsley
- 2 tbsps sun-dried tomato
- 2 tbsp red onion
- 2 tbsp light mayo
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp stoneground mustard
- sea salt to taste
- freshly cracked black peppercorns to taste
- 1/2 cup baby argula
- 4-6 mild cheddar cubes
Instructions
- Mix tuna, celery, parsley, sun-dried tomatoes, onion, mayo, mustard, and olive oil in a small bowl until combined.
- Spoon the tuna mixture into the hollowed-out tomatoes and top with a sprinkle of table salt and black pepper.
- Serve with baby arugula and cheese cubes in a bento box.
Nutrition
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