Cold Tuna Stuffed Tomatoes: Fresh and Light Recipe
This Cold Tuna Stuffed Tomatoes recipe offers a fresh and light appetizer combining juicy tomatoes with a creamy tuna filling enhanced by olives, capers, and fresh basil. Perfect for a quick and healthy meal or snack that can be prepared in under an hour.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free, Halal
Ingredients
Scale
Ingredients
- 500 g of coppery or cherry tomatoes
- 160 g of drained tuna in oil
- 60 g of mayonnaise
- 10 g of desalted salted capers
- 30 g of pitted black olives
- 5 g of fresh basil
- 5 ml lemon juice
- 1 g of black pepper
Instructions
- Wash the tomatoes thoroughly. Note: Dry them thoroughly to avoid splashing water into the filling.
- Make a cross-shaped cut on the top of each tomato.
- Gently remove the cap and empty the pulp using a teaspoon.
- Pat the inside of each tomato with paper towels until the walls feel dry.
- In a bowl, mash the drained tuna with a fork.
- Combine the mayonnaise, chopped capers, sliced olives, and hand-torn basil. Note: Torn basil prevents the edges from browning.
- Add the lemon juice and pepper, stirring until the mixture is velvety.
- Fill the tomatoes with the tuna mixture, pressing lightly to eliminate air bubbles.
- Place the cap back on top of each tomato.
- Place the tomatoes on a plate and place in the refrigerator for 30 minutes before serving.
Notes
- Dry tomatoes thoroughly to avoid splashing water into the filling.
- Torn basil prevents the edges from browning.
- Refrigerate stuffed tomatoes for 30 minutes before serving for best flavor and texture.
Keywords: Cold Tuna Stuffed Tomatoes, Tuna Tomato Appetizer, Light Tuna Salad Recipe, Mediterranean Tuna Recipe, No Cook Tuna Dish
