Tuna-stuffed Tomatoes

Tuna-stuffed tomatoes can be an ideal summer breakfast or late night dinner. Nice, simple and easy to prepare, this traditional Italian dish is a healthy meal perfect for your family. Here is the recipe:

Servings 4


  • 4 large, firm beef tomatoes
  • 150 grams/5 ½ oz. canned tuna in oil
  • 2 hard-boiled eggs
  • 1 small onion, finely chopped
  • 4 tablespoons mayonnaise
  • 1 tablespoon finely chopped fresh parsley
  • Salt and pepper
  • 4 lettuce leaves


  • Wash the tomatoes and cut off the tops, including the stems, for use as lids. Scoop out the core and seeds with a spoon.
  • Salt the insides of the tomatoes, place upside down in a sieve and leave to drain.
  • Drain the tuna and flake it with a fork. Peel and chop the eggs. Combine the onion, tuna, and egg with the mayonnaise and parsley, then add salt and pepper to taste.
  • Put the filling in the tomatoes, set the tops back on and arrange the filled tomatoes on the lettuce leaves. Serve.

Buon Appetito!

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