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Overhead shot of tomato halves stuffed with tuna, olives, and capers on a marble board with lemon wedges.

Tuna-Stuffed Tomatoes: A Simple Mediterranean Lunch

Ripe tomatoes hollowed out and filled with a tangy mix of canned tuna, egg, olives, and capers, ready in 45 minutes with minimal cooking.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 126
Ingredients Method Notes

Ingredients
  

For the tomatoes
  • 6 large ripe tomatoes (about 200 g each); tops sliced off, seeds and pulp scooped out
  • 1/2 tsp salt for seasoning the tomato shells
For the tuna filling
  • 2 cans tuna in olive oil (140 g each); drained
  • 2 hard-boiled eggs peeled and chopped
  • 1/4 cup pitted Kalamata olives (35 g); chopped
  • 2 tbsp capers drained and chopped
  • 2 tbsp red onion finely diced
  • 1/4 cup mayonnaise (60 g); or plain Greek yogurt
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped
  • salt and black pepper to taste
To finish
  • 1 tbsp extra virgin olive oil for drizzling
  • fresh basil leaves a few; for garnish

Method
 

Prep the eggs and tomatoes
  1. Place the eggs in a 1.5-quart / 1.4 L saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10 minutes. Drain, cool under cold water, peel, and chop.
  2. While the eggs cook, slice the top off each tomato and use a small spoon to scoop out the seeds and pulp, leaving a wall about 1 cm / 0.4 inch thick. Save the pulp for soup or sauce if you like.
  3. Season the inside of each tomato shell with a pinch of the salt, then turn the shells upside down on a paper towel-lined plate. Let them drain for 10 minutes so the filling doesn't turn watery.
Make the filling and assemble
  1. In a mixing bowl, combine the drained tuna, chopped eggs, olives, capers, and red onion.
  2. Add the mayonnaise, lemon juice, and parsley to the bowl. Mix gently until everything is coated, then season with salt and pepper and taste before adding more.
  3. Pat the inside of the tomato shells dry with a paper towel if any liquid has collected. Spoon the tuna filling into the tomatoes, mounding it slightly on top.
  4. Drizzle the stuffed tomatoes with the extra virgin olive oil and tear a few basil leaves over the top.
  5. Chill for 15 minutes before serving, or serve right away if you like the tomatoes at room temperature.

Notes

  • Drain hollowed tomatoes upside down for 10 minutes to avoid a watery filling.
  • Taste the filling before adding salt, canned tuna and capers are already salty.
  • Use ripe but firm tomatoes so the shells hold their shape.
  • Chill briefly before serving for the best texture and flavor.