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A tuna stuffed tomato on a bed of lettuce.

Tuna Stuffed Tomatoes

There is no mayonnaise in this tuna stuffed tomato recipe. Extra virgin olive oil, citrusy lemon, briny capers, and olives give it a Mediterranean flavor, while celery and bell peppers bring a satisfying crunch.
Serve this healthy tuna salad on a bed of lettuce or with a slice of toasted bread for a delicious lunch. If you prefer to use mayonnaise, read the notes for amounts.
4.80 from 10 votes
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 141kcal
Author: Pat Nyswonger

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