Tomatoes Stuffed With Tuna Salad

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Tackle delicious, easy-to-prepare recipes by the chefs at renowned New Jersey restaurant the Canal House. Simple, seasonal food has never been more delicious. 

This tuna salad will keep in the refrigerator for a couple of days, but the flavors are best at room temperature, when the salad has just been made. Tomatoes should always stay out of the fridge. The cold saps their flavor and texture.

Reprinted with permission from Canal House Cooking

Tomatoes Stuffed With Tuna Salad
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  • 4 ripe tomatoes
  • salt
  • 2 5-ounce cans tuna packed in olive oil
  • 1 large handful fresh parsley leaves
  • 4 scallions
  • 3 tablespoons really good extra-virgin olive oil
  • Juice of 1/2-1 lemon
  • pepper
  • 1 hard-boiled egg
  1. Slice off the top quarter of each tomato. Use a small spoon to carefully scoop out and discard the interior pulp without piercing the tomato walls. Sprinkle the inside of each tomato with a pinch of salt, then turn the tomatoes upside down on a paper towel to drain.
  2. Put the tuna in a medium bowl, flaking it with your fingers or a fork. Fold in the parsley, scallions, olive oil, and lemon juice. Season with salt and pepper.
  3. Add the hard-boiled egg, mixing gently. Fill each tomato with some of the tuna salad. Drizzle the tomatoes with olive oil before serving.
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