Tomatoes stuffed with tuna

Ingredients

• 6large ripe round tomatoes
• 45 ml (3 tablespoons)tuna sauce (salsa tonnata)
• A few leavesbasil
• To tasteextra-virgin olive oil
• 2desalted anchovies
• 150 gtuna in oil
• 80 gpickled salad vegetables
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Hollow the tomatoes

   Slice off the tops of the tomatoes and carefully scoop out the insides with a small sharp knife, reserving the pulp.

2. 2

   Drain the shells

   Turn the hollowed tomatoes upside down and leave them to drain so excess juice runs out.

3. 3

   Blend the filling

   Blend the anchovies, tuna, basil, one tablespoon of olive oil and the reserved tomato pulp.

4. 4

   Season the mixture

   Transfer the blended mixture to a bowl. Add the drained pickled salad vegetables, salt and pepper.

5. 5

   Mix well

   Stir thoroughly to combine the filling.

6. 6

   Fill and chill

   Spoon the tuna mixture into the tomatoes and refrigerate them for a few hours.

7. 7

   Serve chilled

   Serve the stuffed tomatoes cold.

What are tuna-stuffed tomatoes?

This Italian-style cold dish turns ripe tomatoes into edible cases for a savoury tuna filling. Stuffed vegetables are found in many Italian home-cooking traditions, and this version combines tuna and anchovies with tomato pulp and basil.

Tuna sauce adds a creamy, savoury note, while pickled salad vegetables bring a contrasting tang and crunch. Chilling gives the flavours time to settle and makes the tomatoes refreshing to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 11g protein, 8g carbs, 7g fat.

The tomatoes and pickled vegetables provide most of the carbohydrates, while the tuna and anchovies contribute protein. Tuna in oil, the tuna sauce and added olive oil supply most of the fat; serve a tomato with a green salad or extra vegetables for a balanced plate.

Choosing the tomatoes

Shape and ripeness: Choose large, round tomatoes that can stand upright once filled. They should be ripe but still firm enough to hold their shape.

Save the pulp: Scoop carefully and keep the flesh for the filling, as directed. Removing excess juice from the shells helps prevent a watery result.

Building the filling

Tuna and anchovies: Drain the tuna and desalt the anchovies before blending. Both ingredients are savoury, so taste the mixture before adding much salt.

Pickled vegetables: Drain the insalatina well before stirring it in. Adding it after blending preserves its texture and gives the filling little bursts of acidity.

Getting the texture right

Blend the tuna, anchovies, basil, oil and tomato pulp until combined, then fold in the pickled vegetables. The mixture should be cohesive enough to spoon into the tomato shells.

If the filling seems loose, check that both the tomato shells and pickled vegetables have drained thoroughly before assembling.

Chilling and timing

Drain first: Letting the empty tomatoes stand upside down removes some of their natural juice before they are filled.

Chill: Refrigerate the assembled tomatoes for a few hours, as the method specifies, and serve them cold. The recipe gives no more precise preparation or chilling time.

Serving ideas

Serve the tomatoes as a starter, or make them part of a light lunch with bread and a green salad. Their tangy filling also works well alongside other cold antipasti.

For a more substantial plate, add boiled potatoes or cooked beans rather than increasing the amount of filling in each tomato.

Recipe notes & tips

• Use a small sharp knife to hollow the tomatoes without cutting through their sides.
• Drain the tuna and pickled vegetables well before mixing the filling.
• Keep the reserved tomato pulp; it is blended into the filling.
• Taste before adding salt because the anchovies and tuna sauce are already savoury.
• Chill the filled tomatoes for a few hours before serving, as directed.

Variations

• Add capers: Stir a small amount of well-drained capers into the filling for extra brininess.
• Use parsley: Replace the basil with parsley for a different fresh herbal flavour.
• Add crunch: Fold finely diced celery into the filling just before stuffing.
• Make it creamier: Mix in a little extra tuna sauce, keeping the filling thick enough to spoon.
• Choose a milder filling: Omit the anchovies and season the tuna mixture carefully.

Common mistakes to avoid

• Using soft tomatoes: They can collapse when filled; choose ripe tomatoes that still feel firm.
• Skipping the draining: Excess tomato juice can loosen the filling; turn the hollow shells upside down first.
• Leaving the pickled vegetables wet: Their brine can make the mixture watery; drain them thoroughly.
• Over-salting: Anchovies and tuna sauce add savouriness; taste the mixture before seasoning.
• Filling too early: The method calls for chilling after assembly; keep the stuffed tomatoes refrigerated until serving.

How to store

Keep the stuffed tomatoes covered in the fridge and eat them within 1–2 days. Serve cold; reheating is not recommended because the tomatoes can soften.

Frequently asked questions