Tuna Stuffed Tomatoes

This recipe comes from the cookbook La Dolce Vita by David Rocco. His recipe was entitled “Day at the Beach Tomatoes”, I think he called them that because they’re simple enough to prepare at the beach! But good luck eating these babies down at the beach, a fork and a knife are strongly recommended. 

Tuna Stuffed Tomatoes
Tuna Stuffed Tomatoes

This is truly a very simple recipe where the flavours of the ingredients combine perfectly. Creaminess from the mayo, freshness from parsley, and tangyness from brined capers elevate ordinary canned tuna to extraordinary deliciousness. If you are missing an ingredient (especially the capers or parsley), I would strongly recommend that you go to the grocery store and get it for this dish! 

Mix together tuna, mayonnaise, chopped parsley, capers, and black pepper
Taste and add salt only if necessary, capers are very salty
Carefully cut off a thin slice from the top and bottom of the tomato and remove the inner pulp
Carefully spoon the tuna filling into the tomato and serve
Tuna Stuffed Tomatoes 
Serves: 1 
  • 80 g (~3 oz.) canned tuna (chunks or flakes)
  • 2 tsp (10 mL) finely chopped parsley 
  • 2 tsp (10 mL) roughly chopped capers 
  • 1/4 tsp (1 mL) ground black pepper 
  • 2 tsp (10 mL) mayonnaise 
  • Salt (optional) 
  • 1 medium sized tomato 
  1. Mix together tuna, parsley, capers, black pepper, and mayonnaise until well combined. Taste to check for seasonings. Add salt if necessary. 
  2. Cut off the top and a little bit of the bottom of the tomato, then carefully run the edge of a paring knife around the inside of the tomato and scoop out the inner pulp. 
  3. Stuff tomato with tuna and serve. 

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