Mediterranean Tuna Stuffed Tomato

Total Time
Prep 15 mins
Cook 15 mins

This is far from the traditional tuna salad. This tastes like summer if you use garden fresh tomatoes. A great lunch idea and can be made ahead. I served this with crunchy bread sticks and fresh fruit. Created for RSC #6 Contest.

Ingredients Nutrition


  1. Place tuna, green & red peppers, capers, pistachios, parsley flakes, and purple onion in medium size bowl.
  2. Make dressing by placing all ingredients into a blender or mini chopper; pulse until oil is emulsified.
  3. Pour over tuna mixture.
  4. Add parmesan and mix well.
  5. Chill until ready to serve.
  6. Cut tomatoes; place stem side down and cut into wedges without cutting all of the way through the tomato; gently spread wedges to form bowl for the tuna salad.
  7. Fill each tomato with a tad more than ½ cup of the tuna.
  8. Serve on a piece of leaf lettuce to add color to the plate.
Most Helpful

Made a 1/2 recipe of this and cut each tomato in half so we each got a half with Greek Chickpea & Tuna Pitas for lunch. Really good, bright flavours here. I especially enjoyed the addition of pistachios here. Thanks.

evelyn/athens June 16, 2010

Yum! This was great. I've never had a tuna salad before that didn't have mayo so this was a refreshing contrast. After reading the previous reviews, I added a few more pistachios that I really enjoyed. Since I halved the recipe the ingredients were too few to reach the blade in my mini processor, lol, so I just manually crushed them a bit. Thanks Susie for a nice treat. Made by an Unruly Under the Influence for ZWT6.

lazyme June 15, 2010

mmmm....I loved it especially since it has some of my favorite ingredients in it. I didn't have pistachios nuts though :(. Made for ZWT4.

sassafrasnanc June 17, 2008