Stuffed Tomatoes with Tuna
Stuffed Tomatoes with Tuna are a delicious Italian-style dish that makes a simple summer appetiser. It is also ideal for lunch or supper or as part of a buffet served with other salads.
Why make Stuffed Tomatoes with Tuna?
This is a recipe that I reserve for the summer when tomatoes ripen naturally. Ripe tomatoes are bursting with flavour and plentiful. The tuna and anchovy stuffing enhances the sweet acidity of the tomatoes and makes them more than just a salad side dish but something really special and delicious.
What do I need to make Stuffed Tomatoes with Tuna?
You will need:
- Tomatoes
- Salt
- Canned tuna
- Eggs
- Capers
- Stoned green olives
- Anchovy paste
- Mayonnaise
- Lemon Juice
- Anchovy fillets
What kind of tomatoes should I use for Stuffed Tomatoes with Tuna?
Use good, ripe, flavourful vine tomatoes. I like to use tomatoes from my greenhouse where I can.
Large Tomatoes
I use large tomatoes cut in half for everyday family eating. Mainly because it’s a lot easier to work with them.
Medium Tomatoes
If you want more portions then use smaller tomatoes. Instead of cutting them in half, slice off the top, scoop out the seeds and fill the tomato just the same.
Cherry Tomatoes
Cherry tomatoes look very cute as stuffed tomatoes and are ideal as canapes. They are quite fiddly to work with but ideal for a party. If you can’t get them to stand up, cut a little slice off the bottom to make them stand.
What kind of tuna should I use?
Use the best quality canned tuna you can afford. It is the flavour and texture of good quality tuna that makes this dish really special.
It is still a good recipe with standard canned tuna from the supermarket and I will use that for a simple family meal. But there’s no doubt that it is better with a more expensive tuna. You only need a small can of tuna so it’s worth spending a little more if you can.
What are anchovies?
Anchovies are small oily fish that is cured with salt and sold in cans or jars packed in olive oil. Anchovies have a distinct flavour and you will often find them on pizzas. Find out how to prepare, store and cook anchovies.
Can I make my own anchovy paste?
Make our own anchovy paste with some of the anchovies from your jar or can. Mash them up with a little oil and a little salt until you have a paste. A mortar and pestle or a mini food processor will both work well to create a good smooth paste.
What can I substitute for anchovies?
I use anchovy paste and anchovies in this recipe. You can leave them out but it will change the flavour of the finished dish. If you don’t mind the flavour but just don’t have any anchovies then use 1/2 teaspoon of Worcestershire sauce as this contains anchovies.
If you absolutely can’t eat anchovies then adjust the seasoning of the stuffing mix by adding a few more capers and chopped olives.
Why do I need to add hard boiled eggs to the stuffing?
Chopped hard boiled eggs are great for binding the stuffing together. And it makes sure it doesn’t fall out of the tomato. Hard boiled eggs also add texture and flavour to the stuffing mix.
Can I make Stuffed Tomatoes with Tuna ahead of time?
Yes, you can make the stuffed tomatoes and keep them chilled in the fridge for up to 4 hours before you need to serve them. You can also make up the stuffing ingredients and keep that in a sealed container in the fridge overnight. Then prepare and stuff the tomatoes the next day.
Remove the Stuffed Tomatoes from the fridge for at least 30 minutes before serving to bring them to room temperature. Because if they are too cold you won’t taste all the delicious ingredients.
Can I freeze Stuffed Tomatoes with Tuna?
No, this recipe is not suitable for freezing. Raw tomatoes will deteriorate when they are thawed. Hard-boiled eggs do not freeze well and become rubbery, so it’s best not to freeze this dish.
Vegetarian
This recipe contains fish and is therefore not suitable for a vegetarian diet.
Gluten Free
There are no wheat products in this recipe. I have checked that it is possible to buy GF anchovy paste but please do check all the labels on any prepared ingredients to ensure that there are no items that could cause an issue.
How do I serve Stuffed Tomatoes with Tuna?
I serve Stuffed Tomatoes with Tuna with other salads and small bites like stuffed hard-boiled eggs, for lunch or supper. Here are some other serving suggestions:
- Serve stuffed cherry tomatoes as canapes.
- Serve the Stuffed Tomatoes with Tuna with tabbouleh as a main course salad.
- Mix the mediteranean flavours with a variety of cichetti or tapas dishes.
- Use the stuffing to top slices of french stick and serve as open sandwiches.
- Make or buy vol au vents and fill with the stuffing.
More Simple Appetisers
- Confit Tomato Bruschettas with Pesto & Mozzarella – Feast Glorious Feast
- Roasted Peppers – Recipes Made Easy
- Easy Cheesy Chilli Devilled Eggs – Fuss Free Flavours
PIN FOR LATER
Stuffed Tomatoes with Tuna
Ingredients
- 4 (4) large tomatoes
- 1/4 tsp (1/4 tsp) salt
- 80 g (3 oz) can best-quality tuna in olive oil
- 2 (2) hard-boiled eggs peeled and finely chopped
- 1 tbsp (1 tbsp) finely chopped capers rinsed and dried
- 2 tbsp (2 tbsp) finely chopped stoned green olives
- 1 (1) heaped tsp anchovy paste
- 2 tbsp (2 tbsp) mayonnaise
- 1 tsp (1 tsp) lemon juice
- 8 (8) anchovy fillets halved
Instructions
- 4 large tomatoesHalf the tomatoes and use a teaspoon to carefully scoop out the seeds.
- 1/4 tsp saltSprinkle each tomato with a little salt and turn them upside down in a colander or a cooling rack placed over a tray to drain.
- 80 g can best-quality tuna in olive oil, 2 hard-boiled eggs, 1 tbsp finely chopped capers, 2 tbsp finely chopped stoned green olivesDrain the tuna, reserving the oil. Flake the fish with a fork and mix it with the eggs, capers and olives. Add a little of the reserved oil to moisten if required.
- 1 heaped tsp anchovy paste, 2 tbsp mayonnaise, 1 tsp lemon juiceMix the anchovy paste with the mayonnaise and lemon juice, then mix this in with the tuna mixture.
- 8 anchovy filletsFill each tomato to the top with the mixture and place a halved anchovy fillet on the top to serve.
- Chill until required, but do not serve ice-cold.
My favourite italian food is meatballs 🙂
Love caponata – such a simple dish, but so tasty!
gnocchi ever since i went to italy i love it
I love Italian food and because they are so keen on vegetables, there are plenty of vegetarian recipes. Love pasta in all forms and various pesto sauces.
Wow! I'd love to try out an Italian take on tapas.
lasagne
spaghetti
I love pasta with light tomato sauces and I like a Tuscan style rabbit dish with herbs and pancetta. I love olives in everything too!
Pasta as its so versatile!! 🙂
Pasta with Pesto Genovese
Anything with pasta. I can eat pasta till it comes out of my ears!
Such a fresh and vibrant summer dish. Just what I want to eat when the sun is shining.
It really is a great summer recipe and very adaptable.