Tuna stuffed tomatoes are an easy way to turn sweet summertime tomatoes into a light and healthy meal. The lightened-up tuna salad is flavored with relish, celery salt and crunchy diced celery. All stuffed inside of hollowed-out tomatoes for a quick meal that is ideal for meal prepping or entertaining.
I love a good tomato salad as much as the next farmers market shopper. But tuna stuffed tomatoes are a great way to change things up and help you work through that pile of tomatoes on your kitchen counter.
Egg Salad Stuffed Tomatoes first made me a fan of using stuffed tomatoes as an easy lunch dish. The egg salad or tuna salad can be made ahead of time if you wish, making it ideal for meal prepping. From there, all you need to do is hollow out the tomatoes, then stuff them. So easy!
Serve them with a green salad or a handful of crackers to scoop up any tuna salad on your plate. Or for a heartier meal, serve them with Broccoli Cheese Potato Soup or Moroccan Carrot Soup.
Ingredients for tuna salad stuffed tomatoes
- TOMATOES: Choose large, ripe tomatoes. Homegrown tomatoes or heirloom tomatoes from the farmer's market often have wonderful flavor. If shopping at the grocery store, look for tomatoes on the vine.
- TUNA: Use canned tuna packed in water.
- MAYONNAISE: Light mayonnaise is preferred, but regular mayo can be substituted. I suggest avoiding Miracle Whip - the flavor is completely different.
- RELISH: Sweet pickle relish can be found near the condiments or the pickles in most grocery stores.
- CELERY: Dice the celery for some added crunch.
- SEASONING: Use celery salt, kosher salt and ground black pepper for seasoning.
See recipe card below for full ingredients list & recipe directions.
Substitutions:
▪️ TUNA: If you're not a fan of tuna, you can easily substitute it with cooked chicken, canned salmon, or even chickpeas for a vegetarian option.
▪️ RELISH: Don't have relish on hand? No worries! You can use finely chopped pickles or even a squeeze of lemon juice to add a tangy element to your salad.
▪️ MAYONNAISE: Instead of light mayonnaise, you can use Greek yogurt or mashed avocado for a flavor twist.
Pro tips for this recipe
▪️ Opt for ripe and firm tomatoes for the best results. They will provide a sweet and juicy base for your tuna salad.
▪️ Feel free to adjust the ingredients according to your taste preferences. Add more or less mayo, relish, or spices to suit your liking.
▪️ Experiment with different flavors by adding ingredients like chopped olives, capers, or fresh herbs to the tuna salad mixture.
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How to make tuna stuffed tomatoes
FLAKE THE TUNA: Discard any liquid from the can and transfer the tuna to a medium-sized bowl. Use a fork to break up the tuna into flakes.
MAKE THE TUNA SALAD: To the tuna, add the mayonnaise, relish, chopped celery, celery salt, kosher salt and pepper. Give it a good stir to combine. Taste and adjust the seasonings if desired.
PREP THE TOMATOES: Using a small sharp knife, cut out the core of each tomato. Then use a small spoon to scoop out the tomato flesh and seeds, leaving a small layer of the flesh next to the skin.
SEASON THE TOMATOES: Don't skip this step! It really does make a difference to the taste. All you need is a pinch of kosher salt, sprinkled inside the tomatoes. Try to hit all parts of the flesh.
SCOOP IN THE TUNA: Using a small spoon, scoop the tuna salad mixture into the prepped tomatoes. Press down the tuna salad with the spoon as you go. Really pack the tuna in there! If you like, garnish with some minced flat-leaf parsley.
Meal Prep and Storage
If serving these stuffed tomatoes the same day, prep the tuna and stuff the tomatoes up to 2 to 3 hours before serving. Cover and refrigerate. Take them out of the fridge 15-30 minutes before serving to let them warm up a bit.
If making these for your weekly meal prep, make the tuna salad and store it in the refrigerator in an airtight container. Core and scoop out the tomatoes, but keep them separate from the filling. Store the hollowed tomatoes in the refrigerator for up to one day.
According to the USDA, homemade tuna salad can be stored in the refrigerator for up to 3 to 5 days. See the chart in this foodsafety.gov guide and take note of temperature recommendations.
What to serve with them
Tuna stuffed tomatoes can be enjoyed on their own as a light lunch or dinner. However, if you'd like to create a complete meal, here are some delicious accompaniments:
- A fresh green salad with a Greek salad dressing or homemade balsamic vinaigrette.
- Crusty bread or whole grain crackers are ideal for scooping up any leftover tuna salad from your plate.
- For a heartier meal, serve the stuffed tomatoes alongside a quinoa salad.
Frequently Asked Questions:
Absolutely! Freshly cooked tuna can be a fantastic alternative to canned tuna. Simply grill or bake a tuna steak until it's cooked to your desired level of doneness. Flake or chop the cooked tuna and use it as a substitute in the recipe.
Of course! If you prefer to skip the mayonnaise, there are several options you can explore. Greek yogurt works as a wonderful substitute, providing a creamy texture and tangy flavor. Another option is to use mashed avocado, which adds richness and a touch of healthy fats. You can also try a combination of Greek yogurt and mashed avocado for a unique twist.
Absolutely! While the recipe traditionally calls for tuna, you can certainly use other types of fish as well. Canned salmon, cooked flaked salmon, or even cooked shredded chicken can be wonderful substitutes. The key is to choose fish or protein that has a similar texture and can be easily mixed with the other ingredients. Or go a different direction and try my Egg Salad Stuffed Tomatoes.
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
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Tuna Stuffed Tomatoes
Ingredients
- 1 (5 ounce) can tuna packed in water
- 2 tablespoons light mayonnaise
- 1 ½ tablespoons relish
- ½ large stalk celery diced
- ⅛ teaspoon celery salt
- ⅛ teaspoon ground black pepper
- 2 large ripe tomatoes
- ⅛ teaspoon kosher salt
Instructions
- Drain the water from the tuna and transfer the tuna to a bowl. Use a fork to break up the tuna.
- To the tuna, add the mayonnaise, relish, diced celery, celery salt and pepper. Stir to combine. Taste and adjust seasonings, if desired.
- Core the tomatoes with a small sharp knife. Use a small spoon to scoop out the flesh and seeds, leaving a small layer of flesh next to the skin.
- Sprinkle the kosher salt inside of the tomatoes.
- Use a small spoon to scoop the tuna salad into the hollowed-out tomatoes. Press down gently as you fill the tomatoes.
- If desired, garnish with minced parsley. Serve.
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Nutrition
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