Best 6 Tomatoes Stuffed With Tuna Recipes

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Welcome to the world of culinary delights! Today, we embark on a journey to discover the best recipe for a classic dish - tomatoes stuffed with tuna. Get ready to tantalize your taste buds with a symphony of flavors. Whether you're a seasoned chef or a novice cook, this article will guide you through the steps of creating this delightful dish, from selecting the perfect tomatoes to choosing the finest tuna. Let's dive in and explore the world of tomatoes stuffed with tuna!

Let's cook with our recipes!

TUNA-STUFFED TOMATOES



Tuna-Stuffed Tomatoes image

Make our stuffed tomato recipe for a tasty Healthy Living Tuna-Stuffed Tomatoes dish! Everyone will love our stuffed tomato recipe.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 cans (5 oz. each) white tuna in water, drained, flaked
1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 stalk celery, finely chopped
1/4 cup chopped black olives
2 Tbsp. finely chopped red onions
2 Tbsp. chopped fresh cilantro
zest and juice from 1/2 lemon
4 tomatoes

Steps:

  • Combine all ingredients except tomatoes.
  • Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
  • Fill tomatoes with tuna mixture.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

TUNA STUFFED TOMATOES



Tuna Stuffed Tomatoes image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 22

6 medium tomatoes
2 tablespoons olive oil, plus more if needed
2 tablespoons white wine vinegar
1 tablespoon finely minced anchovies
1 clove garlic, minced
One 8-ounce jar Italian tuna packed in oil, drained and flaked
1/2 cup 1/2-inch diced English cucumber
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup kalamata olives, halved
1/4 cup seeded 1/2-inch diced tomatoes
2 tablespoons capers, finely minced
2 tablespoons 1/4-inch diced red onion
1/2 teaspoon shallots, finely minced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Toasted Garlic and Herb Breadcrumbs, recipe follows
Ricotta salata, for garnish
1/2 loaf day-old country-style bread
3 tablespoons butter
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves, finely chopped
2 cloves garlic, minced

Steps:

  • Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.
  • In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture.
  • In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet.
  • Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
  • Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool.

QUICK TUNA-STUFFED TOMATOES



Quick Tuna-Stuffed Tomatoes image

Fresh tomatoes are hollowed out, then filled with a flavorful tuna salad mixture that gets crunch from celery and cashews.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

4 large tomatoes
1/2 cup mayonnaise
1/2 teaspoon celery salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 ounces each) tuna, drained and flaked
2 celery ribs, chopped
1/2 cup chopped cashews, optional

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

Nutrition Facts : Calories 241 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 746mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

TUNA-STUFFED TOMATOES



Tuna-Stuffed Tomatoes image

Here's a real treat for tuna (and tomato) lovers! Try topping these broiled tomatoes with cheddar cheese for a different taste.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 cans (6-1/8 ounces each) water-packed tuna, drained
1/2 cup seasoned dry bread crumbs
1/4 cup chopped onion
1/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon Italian seasoning
1 large egg, beaten
4 medium fresh tomatoes
1 cup shredded mozzarella cheese
Sour cream, optional

Steps:

  • In a bowl, separate tuna into very small pieces. Add bread crumbs, onion, mustard, cayenne pepper, Italian seasoning and egg; mix well. In a medium saucepan, cook mixture for 2-3 minutes over medium heat. Set aside. Slice off 1/2 in. of each tomato top. Leaving a 1/4-in.-thick shell, scoop out pulp and discard. Spoon tuna mixture into shells and place in a baking dish. Top with mozzarella cheese and brown lightly under broiler. Garnish with sour cream if desired.

Nutrition Facts :

TUNA STUFFED TOMATOES



Tuna Stuffed Tomatoes image

Make and share this Tuna Stuffed Tomatoes recipe from Food.com.

Provided by CookinwithGas

Categories     One Dish Meal

Time 15m

Yield 4 stuffed tomatoes, 4 serving(s)

Number Of Ingredients 6

1 (12 ounce) can albacore tuna in water, drained
4 sweet gherkins, chopped
1/2 medium red onion, chopped
1/2 teaspoon black pepper
1/4 cup reduced-fat mayonnaise
4 large fresh tomatoes, hollowed out

Steps:

  • Combine all items EXCEPT the tomatoes, until well blended.
  • Spoon the mixture evenly into the 4 hollowed out tomatoes.
  • Garnish with a parsley sprig and serve.

TUNA SALAD STUFFED TOMATOES



Tuna Salad Stuffed Tomatoes image

This is not your usual tuna salad! This salad also makes a great sandwich (both hot & cold... look for my other tuna recipes!

Provided by Leopard Apron

Categories     Summer

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

2 (5 ounce) packages albacore tuna (water-packed)
4 stalks celery, diced
1/2 cup sweet onion, chopped
1/3 cup sliced ripe olives
3 hard-boiled eggs, chopped
1 cup Hellmann's mayonnaise
1/2 teaspoon louisiana hot sauce
1 tablespoon prepared horseradish
1/2 teaspoon celery salt
1/2 teaspoon paprika
salt & freshly ground black pepper
red ripe tomato

Steps:

  • In a large mixing bowl, break up tuna.
  • Add celery, onions and olives and mix.
  • In a 2 cup measuring cup, mix mayonnaise and remaining seasonings to blend.
  • Combine mayonnaise mixture to tuna and vegetables and blend well, folding in chopped eggs.
  • Slice off top of ripe tomatoes, scoop out pulp and reserve for other use.
  • Spoon in tuna salad mixture to fill.
  • Sprinkle with paprika, salt & pepper if desired.
  • Garnish with black olive and celery leaves.
  • Serve as is, or chill for later serving.

Tips:

  • Choose ripe, firm tomatoes for stuffing. Roma tomatoes, cherry tomatoes, and beefsteak tomatoes are all good choices.
  • Use high-quality tuna for the filling. Canned tuna in olive oil or water is a good option.
  • To make the filling more flavorful, add chopped onion, celery, carrots, and herbs such as parsley, basil, and chives.
  • If the filling is too dry, add a little mayonnaise or olive oil.
  • To prevent the tomatoes from bursting, score the tops of the tomatoes before baking.
  • Bake the tomatoes until they are tender and the filling is heated through, about 20-25 minutes.
  • Serve the tomatoes immediately, or store them in the refrigerator for up to 3 days.

Conclusion:

Stuffed tomatoes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a variety of delicious stuffed tomato recipes that will impress your family and friends.

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