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Dinner Recipes

Tuna Salad Stuffed Tomatoes

A splash of olive brine adds zing to the filling in these juicy orbs.

Serving Size:


Active Time:

20 min.

Total Time:

20 min.


  • 6 large tomatoes, about 8 oz. each
  • 2 (6.4 oz.) pkgs. tuna packed in water
  • 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


  1. Trim 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.
  2. 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.

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