During the summer months I’m always on the lookout for quick-fix lunches. And it’s a plus if I don’t have to crank up the oven. I usually have a few cans of tuna on hand but sometimes I crave something a little more special than just a sandwich. That’s why I love this Tuna Salad Stuffed Tomatoes recipe. It’s a no-cook dish that comes together in a flash. And we have a few tricks that make it extra delicious.
We hollow out ripe tomatoes, then we toss some of the pulp into the salad and use the juice to make the dressing. All that tomato flavor makes the filling super moist so there’s no need for a lot of mayo. Then a splash of brine from a jar of olives adds a bright zingy pop. They turn out mouthwateringly good. Give this recipe a try for yourself. Then let us know what you think.
Yields
Total Time
Prep Time
Ingredients
- 6 large tomatoes, about 8 oz. each
- 2 (6.4 oz.) pkgs. tuna packed in water
- ½ cup chopped pitted ½ cup chopped pitted green olives from a jar + 1 Tbs. olive brine + 3 halved olives for garnish
- 2 hard-cooked eggs, chopped
- 1 Tbs. chopped fresh parsley + 6 whole leaves for garnish
- ⅓ cup mayonnaise
- ¼ tsp. pepper
Instructions
PrintTrim tops of tomatoes. Using small spoon, hollow out tomatoes, leaving ¾" tomato flesh and reserving 1 cup chopped pulp for salad and ⅓ cup juices for dressing. Discard remaining pulp and juice or save for another use.
Drain tuna; transfer to medium bowl. Fluff with fork. Add chopped tomato, tomato juice, chopped olives, hard-cooked eggs and chopped parsley. Stir in ⅓ cup mayonnaise, 1 Tbs. olive brine and ¼ tsp. pepper. Stuff tomatoes with tuna mixture. Top with sliced olives and garnish with parsley leaves.
Nutrition
- Calories: 236
- Fat: 16 gram
- Saturated Fat: 3 gram
- Protein: 16 gram
- Carbohydrates: 8 gram
- Fiber: 3 gram
- Cholesterol: 89 mg
- Sugar: 5 gram
- Sodium: 689 mg
