Loading Search Bar...
READY IN
15 mins

+ waiting
Tuna-Stuffed Tomatoes Recipe

Tuna-Stuffed Tomatoes

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

Tomatoes are extremely versatile creatures. They can be eaten hot or cold, on their own or as an accompaniment to other dishes. In this recipe for Tuna-Stuffed Tomato, you will be delighted by this glorious way to present tomato as a main ingredient in a cold salad.

If you're concerned about the marine environment, many supermarkets now stock pole-and-line tuna, which is caught in a way that doesn't kill other species (like dolphins)

      Preparation Time: 15 Minutes + waiting


Ingredients for Tuna-Stuffed Tomatoes

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 large
firm tomatoes
5 oz
tuna in brine
4 tablespoons
frozen petits pois (small peas)
4 heaped tablespoons
mayonnaise
1 clove
garlic
1 tablespoon
freshly chopped parsley
 
salt and pepper

 

How to Cook Tuna-Stuffed Tomatoes

  1. Using a sharp knife, cut away the base of the tomatoes (not the top where the stalk is usually found). Place the off-cuts to one side (these will be circular 'caps' about 1" - 1½" (2.5cm - 3.5cm) in diameter). Using a teaspoon and a short, sharp knife (if necessary) carefully scoop out the insides of the tomatoes, leaving the outer flesh intact. Salt the insides of the tomatoes well and turn them upside-down on absorbent kitchen paper for half-an-hour (or longer) to get rid of some of the water from the flesh. Meanwhile, from the tomato insides that you removed, separate the firm flesh from the wet seeds and discard the seeds. Chop the remaining flesh into small pieces.
  2. Cook the petits pois in boiling water for two minutes then transfer to a dish of cold water to cool them. Drain the tuna and break it into flakes. Peel and crush (mince) the garlic. Mix together the mayonnaise, chopped tomato flesh, tuna flakes, petits pois and garlic and season well with salt and freshly-ground pepper. Mix well then, using a teaspoon, stuff the tomatoes to the top with the mixture. Sprinkle a pinch of chopped parsley over them and replace the 'lids' that you set aside at the beginning... Yummy!

 
Graham GRAHAM'S HOT TIP:
If you can purchase Ailloli (garlic-flavoured mayonnaise) it will save you having to peel and crush a garlic clove.
 
Print Kitchen-Friendly View

Reviews of Tuna-Stuffed Tomatoes

Rating 4 out of 5 - Many cooks will make this recipe again May 09 2014
Drop dead simple and really tasty. This one is a keeper and a dead cert for lunch throughout the summer. Great recipe, thanks
(1 review)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

17 Simple Leftover Recipes
17 Simple Leftover Recipes

What do you do with the leftovers? There are so many really great ways to make use of them that your should never waste anything.

14 Weeknight Stir Fry Recipes
14 Weeknight Stir Fry Recipes

Stir-fried foods are a great way to get a meal together quickly and, with our range of recipes, you need never be stuck for ideas again.

6 Preserves & Pickles
6 Preserves & Pickles

Jam, jelly, pickle, chutney, dips, sweet and savory preserves, we have them all so that you can easily find exactly what you want.

Other Fish & Seafood Recipes

Mackerel in White Wine - Maquereaux au Vin Blanc
Mackerel in White Wine - Maquereaux au Vin Blanc

Mackerel in White Wine is a speciality of North-Western France. Washed down with a glass of fresh Muscadet, there's nothing to beat it.

Graham's Mediterranean Mussels
Graham's Mediterranean Mussels

Graham's Mediterranean Mussels is a simple dish with big tasty Mediterranean flavours. Soft mussels with the sweetness of chick peas and onions.

Surf and Turf Buttie
Surf and Turf Buttie

Surf and Turf Butties combine two of my favourite comfort foods - bacon and scallops. The combination is a marriage made in heaven!

 

 
ALL RIGHTS RESERVED © 2022 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up