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These tuna stuffed tomatoes are packed with Mediterranean flavors like extra virgin olive oil, lemon juice, capers, olives, and crisp bell peppers. No mayo needed! Perfect for a light lunch, appetizer, or to top off your favorite salad.

Three tomatoes filled with healthy tuna salad.
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These tuna stuffed tomatoes are perfect individual servings of the classic tuna salad. If you have tried our strawberry salmon salad or our salmon Caesar, you will love this tuna salad.

Here is Why This Tuna Stuffed Tomato Recipe Works

  • Serving the tuna salad in tomatoes instead of on bread is a great way to save calories and reduce all the heavy carbs. Plus, you can make these ahead of time and store them in the refrigerator for 2 to 3 days.
  • Olives and capers add a briny kick, while lemon juice gives it enough zing to make your taste buds dance. 
  • Eliminating mayonnaise reduces the calories as compared to traditional tuna salad. Swapping it for a small amount of olive oil gives the salad a rich flavor. If you want a creamy texture, you can always add in some Greek yogurt.

A fork fluffing tuna in a can.

The Ingredients For Tomatoes Filled with Tuna Salad

Here is a list of the ingredients you will need for this tuna stuffed tomato recipe. Scroll down to the printable recipe card for all the details. 

  • Tomatoes. Choose ripe but firm tomatoes. If they are overripe, they will be too soft and squishy when you fill them.
  • Tuna. White albacore tuna has a lighter flavor and a chunky robust texture that holds up to the other ingredients. 
  • Olives. A mix of green and black olives gives the tuna salad an edgy Mediterranean flavor. 
  • Bell pepper. Red bell pepper adds a slight sweetness and a crisp texture. 
  • Celery. Celery adds extra crunch and texture. 
  • Capers. These briny, salty little gems add a special touch of flavor.
  • Parsley or Basil. A handful of freshly chopped herbs adds a unique flavor and a pop of color.
  • Green onions.
  • Olive oil. This flavorful alternative takes the place of mayonnaise, adding a rich Mediterranean touch.
  • Lemon. Add the zest and a bit of juice for a fresh, lemony flavor. 
  • Pepper. Freshly cracked black pepper finishes the salad and adds a subtle heat. 

Recipe Highlights For Tuna Loaded Tomato Cups

Here is a brief overview to get an idea of what to expect when making these tuna stuffed tomatoes. Scroll down to the printable recipe card for all the details.

Scooping the center out of a tomato.

Slice the tops off the tomatoes and scoop the pulp out of the center. 

Combining herbs and vegetables with canned tuna.

Combine the tuna with all the veggies, herbs, and spices. Spoon the tuna salad into the center of the hollowed-out tomatoes.

Tips for Success

  • Dice the veggies very finely so they mix into the salad well. 
  • Drain the liquid from the cans of tuna before you mix the salad. 
  • Purchase ripe but firm tomatoes that will not squish easily. 

Substitutions and Variations

  • Add some feta cheese for a salty, creamy finish and a sharpness that pairs perfectly with the tuna salad.
  • Swap out the Mediterranean flavors for a Mexican twist by adding some black beans, corn, jalapenos, and cilantro.

Storing Stuffed Tomatoes

  • Store the stuffed tomatoes in a covered container for two days in the fridge. 
  • You can store the tuna salad mixture for up to four days if you do not stuff it inside the tomatoes. 

Two tomatoes stuffed with tuna salad.

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A tuna stuffed tomato on a bed of lettuce.
Prep Time: 20 minutes
Total Time: 20 minutes
4.80 from 10 votes

Tuna Stuffed Tomatoes

This tuna stuffed tomato recipe skips the mayonnaise, using extra virgin olive oil, citrusy lemon, briny capers, and olives for a Mediterranean twist.
Celery and bell peppers add a satisfying crunch. Serve it on a bed of lettuce or with a slice of toasted bread for a delicious lunch. If you'd prefer to use mayonnaise, check the notes for suggested amounts.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings
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Ingredients 

  • 4 to 6 large ripe tomatoes
  • 2 cans tuna, (6 ounces each) drained
  • ¼ cup chopped olives
  • ¼ cup chopped red bell pepper
  • 1 celery stalk, chopped
  • 2 tablespoons capers, drained and finely chopped
  • 1 tablespoon chopped fresh parsley or basil
  • 2 green onions, finely chopped
  • 2 tablespoons olive oil
  • zest of 1 lemon
  • squeeze of lemon juice
  • ¼ freshly ground pepper

Instructions 

  • Cut a slice off the top of each tomato. Use a spoon to scoop out the pulp from the center of the tomatoes then pat the insides dry with a paper towel.
  • Add the drained tuna to a bowl and break it up with a fork. Add the rest of the ingredients and stir to combine.
  • Spoon the tuna mixture equally into the tomato shells.

Notes

  • The olives and capers have salt in them but you may desire additional salt. Taste the tuna mixture before determining if salt is necessary.
  • You can use olive tapenade instead of chopped olives.
  • If you prefer to mix the tuna salad with mayonnaise, eliminate the olive oil and add 1/3 cup of mayonnaise. You can also use
  • Dice the veggies very finely so they mix into the salad well. 
  • Drain the liquid from the cans of tuna before you mix the salad. 
  • Purchase ripe but firm tomatoes that will not squish easily. 

Nutrition

Serving: 1, Calories: 141kcal, Carbohydrates: 6g, Protein: 15g, Fat: 6g, Sodium: 295mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

This recipe was originally published on July 29, 2015.

About Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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4.80 from 10 votes (10 ratings without comment)

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2 Comments

  1. John@Kitchen Riffs says:

    Love the idea of this! A mayo-based tuna salad is good, but one wants a change. This would be perfect with our garden tomatoes! Really nice — thanks so much.

    1. Pat says:

      Thank you, John