Tuna-Stuffed Tomatoes

These tuna-stuffed tomatoes are so good, I do a happy dance every time I make them!

They’re refreshing, healthy, and so perfect for lunch or a light dinner.

The creamy tuna filling is enhanced with crunchy celery, tangy pickles, and zesty lemon. It brings a delicious contrast to the juicy tomato shell. 

Easy to prepare and packed with protein, they’re my new weekday go-to!

Why You’ll Love These Tuna Stuffed Tomatoes

Time-Saving Convenience: You can prepare this no-cook recipe in just a few minutes. And you won’t have to break out any special equipment to do it! 

Eye-Catching Presentation: The vibrant red tomatoes pair beautifully with the creamy tuna filling. They create a visually appealing dish. Everyone who sees it wants to try a bite. 

Healthy & Filling: With heart-healthy ingredients like tomatoes, tuna, celery, and yogurt, these are practically guilt-free. They’re also extremely filling and delicious. 

Ingredients

• Tomatoes: Select plump, juicy tomatoes at peak ripeness. They’re the perfect “container” for the creamy tuna filling.

• Tuna in Water: This light, flaky tuna keeps the dish lean and protein-packed. 

• Low-Fat Mayo: It acts as the creamy, tangy base for the filling without adding a lot of fat and calories. 

• Plain Yogurt: The secret to making the filling extra silky smooth. It also adds another bit of subtle tang.

• Celery: Crisp, diced celery provides a refreshing crunch in every bite. 

• Dill Pickles: You’ll love the briny burst of flavor and texture they provide.

• Red Onion: Its mild, sweet flavor pairs nicely with the tuna and celery.

• Lemon Juice: Freshly squeezed, if you please! It brightens the flavor and adds a noticeable bit of zing. 

• Seasonings: Blend salt, garlic powder, onion powder, and black pepper for the best flavor. They make everything taste just a little better and bolder. 

• Fresh Basil or Parsley: For an herby, earthy freshness and a bit of color. 

How to Make Tuna Stuffed Tomatoes

With no cooking and no special equipment needed, this recipe goes quickly!

1. Prepare the tomatoes. Cut and discard the tomato tops and scoop out the insides. This should leave you with a 1/4-inch shell. Do NOT discard the tomato pulp. 

2. Make the filling. Mix the drained tuna, mayo, yogurt, celery, pickles, red onion, lemon juice, and seasonings in a large bowl. Mix well, then stir in the tomato pulp. 

3. Stuff. Spoon the filling into each tomato. Use a spoon to press the filling down gently so that you fill each one completely. 

4. Garnish and serve. Garnish with fresh basil or parsley and serve immediately. Enjoy! 

Tips for the Best Tuna Stuffed Tomatoes

With all the things you can do with tuna, it’s no surprise you can stuff it into tomatoes. Still, this isn’t a common recipe, so I have several tips for you. 

• Pick top-notch tomatoes. I’m sure you’re familiar with stuffed peppers, right? These tuna-stuffed tomatoes are similar. You’ll need bell pepper-sized tomatoes to make this recipe work. Use beefsteak or heirloom varieties – firm, large, and ripe. 

• Ditch the excess liquid. After removing the tomatoes’ insides, place them upside down on a paper towel-lined plate. This will allow them to drain any excess liquid. You can also salt the inside of the tomato hull to soak up additional moisture. 

• Fully drain the tuna! If you don’t, your filling will be runny and watery. 

• Go easy with the tomato pulp. It’s juicy and watery, so you may not need to add it all. Add it slowly, a little at a time, for extra flavor. But stop before the filling gets too runny.

• Get ahead of the game. I don’t recommend stuffing the tomatoes with the filling beforehand. They can become soggy after too long. However, you can prepare the filling up to 24 hours in advance. Just refrigerate it in an air-tight container. 

• Use a trusty ice cream scoop. It’s the perfect size for filling most large tomatoes. It also helps ensure each tomato has the same amount of filling. 

Variations

Here are some swaps and variations to try, as well: 

• No yogurt? That’s okay! You can simply use more low-fat mayo, or you can substitute sour cream. 

• Add extra veggies. Think crunchy veggies like cucumbers, bell peppers, diced apples, etc. Chopped olives also make a good addition. You can add additional herbs, such as chives or dill, as well. 

• Try an Italian twist. Incorporate white beans, Parmesan cheese, and Italian breadcrumbs into the filling. 

• Top with oil. Drizzle the finished tomatoes with olive oil for extra flavor. A balsamic reduction or your favorite salad dressing would also work. 

• Bake them! Okay, so I haven’t tried this yet, but I want to! Preheat your oven to 350 degrees before starting the recipe. Then, after completing the recipe, sprinkle some cheese on top. Place the stuffed tomatoes on a baking sheet and bake for 15 to 20 minutes for a hot version of this dish. (If you do this, let me know how it goes!)

• Serving suggestions. Plate the stuffed tomatoes on a bed of lettuce or thinly sliced cucumbers. You can also pair them with crackers, a light soup or salad, or as part of a larger buffet spread. 

How to Store

You can’t freeze these tomatoes, and they won’t last long in the fridge. But the good news is, they’re super easy to make, so you can always whip up a new batch. 

To Store: Place the tomatoes in an air-tight container. Refrigerate for 1 to 2 days. Discard earlier if the tomato changes color or you notice any foul odors.