15 mins
+ waiting

Ingredients for Tuna-Stuffed Tomatoes



Currently displaying quantities in US Imperial Measurements
How to Cook Tuna-Stuffed Tomatoes
- 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.
- 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!

If you can purchase Ailloli (garlic-flavoured mayonnaise) it will save you having to peel and crush a garlic clove.
Reviews of Tuna-Stuffed Tomatoes
![]() Drop dead simple and really tasty. This one is a keeper and a dead cert for lunch throughout the summer. Great recipe, thanks callie2 (1 review) |
What To Eat Tonight

Pork is a meat fit for kings. From Filet Mignon with Sage and Rosemary to Gammon with Cumberland Sauce, we can show you the whole range.

Beef and Veal are so versatile, yet can be easily spoiled by using the wrong recipe. We offer you lots of really delicious options.

These speedy recipes take just 30 minutes from fridge to table. Ideal when you're in a hurry and you have hungry mouths to feed!
Other Fish & Seafood Recipes

Moules Marinière (Moules = Mussels and Marinière being any shellfish cooked in white wine with onions and herbs) is the classic French mussel dish.

There is still a misconception that fish has to taste bland and sterile. In fact, with a little imagination, nothing could be further from the truth.

This Smoked Salmon on Potato Pancakes recipe will make 8 pancakes which are ideal as a starter for 8 people or a light meal for 4 people. Perfect!