These Mediterranean-style stuffed tomatoes offer a fresh and elegant twist on tuna salad. Featuring premium Bluefin Tuna Belly by Herpac, crisp cucumber, and a creamy dressing, this light yet satisfying dish is perfect as a tapas appetizer, light lunch, or summer entrée.

🛒 Ingredients (Serves 4)

• 4 medium ripe vine tomatoes (firm and not overripe)

• 1 can (120g) Bluefin Tuna Belly in Olive Oil by Herpac, drained  and flaked

• 1/2 cup cucumber, finely diced

• 2 tablespoons red onion, finely diced

• 1 tablespoon capers (optional) or minced olives or tapenade,

• 2–3 tablespoons mayonnaise or a blend of mayo & extra virgin olive oil Omed (you can also use the olive oil of the tuna can)

• Salt & pepper to taste

• Chopped fresh parsley (for garnish)

• Optional: lemon zest or a few drops of lemon juice for brightness

🥄Instructions

1. Prepare the tomatoes: Slice off the tops and set them aside. Scoop out the inside of each tomato, finely chop the tomato flesh, and place in a strainer to drain excess liquid. Lightly salt the hollowed tomatoes and place them upside down on a paper towel.

2. Make the salad: In a bowl, combine the Bluefin Tuna Belly, diced cucumber, red onion, capers, and the drained, chopped tomato flesh. Add the mayo or mayo/olive oil blend and mix until creamy. Season with salt, pepper, and a touch of lemon juice or zest if using.

3. Stuff the tomatoes: Fill each tomato generously with the tuna mixture. Replace the tops for presentation and garnish with chopped parsley or leave the tops for a more natural look.

4. Chill & serve: Refrigerate for at least 15–20 minutes before serving for best flavor.