Tomatoes Stuffed With Tuna, Capers and Herbs

Total Time
Prep 1 hr
Cook 0 mins

These are wonderful to serve for a lunch, or a light dinner, great for summertime, as they don't require any cooking. They can be made several hours in advance and refrigerated, just bring almost to room temperature and serve.

Ingredients Nutrition


  1. Cut a 3/4-inch slice off of the stem of each tomato; reserve the tops.
  2. With a spoon, carefully scoop out the pulp and discard.
  3. Sprinkle the inside of each tomato with salt, and place tomatoes unside down on paper towels to drain for 1 hour.
  4. In a medium bowl, mix together the capers, pine nuts, parsley, oregano, garlic, olive oil and lemon juice.
  5. Add the flaked tuna; mix together gently.
  6. Season to taste with salt and pepper.
  7. Sprinkle the inside of the tomatoes with pepper.
  8. Fill the tomatoes evenly with the tuna filling.
  9. Cover with the reserved tomato tops, and serve.
Most Helpful

This is a fantastic summer recipe! I saw one similar on TV but didn't get the details written out. Thank you for posting! I also used tuna packed in water...and I substituted sunflower seeds for the pine nuts. Not a bad switch!

The Left Handed Chef August 07, 2007

We really enjoyed this dish! It is fresh tasting, and full of wonderful flavors which compliment the tuna. I used albacore packed in water, with an extra dash of lemon juice (to cut back on calories and cholesterol). The recipe is easy to prepare, and easy to read. Really a wonderful recipe that I can recommend. Thanks, Kitten for another wonderful treat!

Miss Annie June 22, 2005