Mediterranean Tuna Stuffed Tomato

READY IN: 30mins
Recipe by Susie D

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.

Top Review by JackieOhNo

This was fantastic and really hit the spot! I had some beautiful ripe garden tomatoes, which were perfect in this dish. I also added some minced kalamata olives, which is the only change I made. What a wonderful lunch I enjoyed! I wished I'd taken a photo, but I ate it too fast! Made for Culinary Quest 2016.

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.

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