These Mediterranean stuffed tomatoes are fresh, colorful, and full of flavor. They offer a delicious alternative to traditional tuna salad.
This easy recipe combines premium Spanish tuna, crisp cucumber, and juicy tomatoes. The result is a light dish that feels both elegant and satisfying.
Serve these stuffed tomatoes as a summer appetizer, tapas dish, or light lunch. They are perfect for warm days when you want something fresh and easy.
The quality of the tuna makes all the difference. White Tuna Ortiz in EVOO or Family Reserve White Tuna Ortiz provide rich flavor and a delicate texture.
Fresh vegetables add crunch and brightness. A touch of mayonnaise and olive oil creates a creamy dressing without overpowering the tuna.
🛒 Ingredients (Serves 4)
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4 medium ripe vine tomatoes (firm and not overripe)
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1 can (120g) White Tuna Ortiz in EVOO or Family Reserve White Tuna Ortiz drained and flaked
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1/2 cup cucumber, finely diced
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2 tablespoons red onion, finely diced
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1 tablespoon capers (optional) or minced olives or tapenade,
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2–3 tablespoons mayonnaise or a blend of mayo & Extra Virgin Olive Oil Diosas de Abril (you can also use the olive oil of the tuna can)
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Salt & pepper to taste
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Chopped fresh parsley (for garnish)
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Optional: lemon zest or a few drops of lemon juice for brightness
- Bread Crackers like Obando Bread Spoons and Obando Bread Leaves.
🥄Instructions
Prepare the Tomatoes
Cut the tops off the tomatoes and set them aside.
Carefully scoop out the flesh using a spoon. Finely chop the tomato flesh and place it in a strainer.
Lightly salt the hollowed tomatoes. Place them upside down on paper towels. This step removes excess moisture.
Make the Filling
Place the tuna in a mixing bowl. Add the cucumber, red onion, and capers.
Add the drained tomato flesh. Stir gently to combine.
Mix in the mayonnaise and olive oil. Stir until the mixture becomes creamy.
Season with salt and black pepper. Add lemon zest or a few drops of lemon juice if desired.
Stuff and Serve
Fill each tomato with the tuna mixture. Pack the filling generously.
Replace the tomato tops for a classic presentation. You can also leave them off for a more rustic look.
Sprinkle with fresh parsley before serving.
Chill for 15 to 20 minutes. This allows the flavors to blend beautifully.
Serve as part of a Spanish tapas spread. Pair with olives, conservas, or crusty bread. It also works wonderfully with a crisp white wine or chilled vermouth.
