Looking for a light, flavorful meal that's both satisfying and easy to make? These Tuna Salad Stuffed Tomatoes are fresh, healthy, and perfect for lunch, dinner, or even a quick snack.
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Stuffed tomatoes are a classic way to turn an everyday ingredient into something special. By combining canned tuna with a few pantry staples and stuffing it into ripe, juicy tomatoes, you get a dish that is filling and incredibly simple to prepare. Plus, it's low-carb, high in protein, and naturally gluten-free-great for many diets.
Whether you're meal-prepping, hosting a brunch, or just need a refreshing summer recipe, this tuna salad stuffed tomato dish checks all the boxes. It requires no cooking, takes less than 20 minutes to assemble, and uses affordable ingredients. Best of all, you can customize it easily with your favorite add-ins or whatever you have in the fridge.
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🧾 Ingredients
To make these tuna salad stuffed tomatoes, you only need a handful of basic ingredients. Here's a breakdown of what you'll need:
- Tomatoes: Choose large, firm tomatoes like beefsteak or heirloom varieties.
- Canned Tuna: Tuna packed in water is lighter and healthier, while oil-packed tuna offers a richer taste. Choose a good quality brand for best flavor.
- Mayonnaise: Regular or light mayo both work; for extra flavor, try a garlic or lemon mayo.
- Capers: Small, brined capers are best. They are optional, but they add a salty, tangy flavor.
- Corn: Use canned sweet corn for the easiest option.
See the recipe card for quantities.
🍳 Substitutions
Don't worry if you don't have every ingredient. Here are some easy swaps:
- Tomatoes: Try using bell peppers or avocados as a base instead.
- Tuna: Chicken, salmon, or chickpeas work well as alternative protein options. Try it also with this Spicy Sriracha Chickpea Salad.
- Mayonnaise: Use Greek yogurt, sour cream, or mashed avocado for a healthier or dairy-free twist.
- Capers: Replace with chopped green olives or pickles for a similar briny flavor.
- Corn: Use diced cucumber, shredded carrots, or chopped celery for crunch without the sweetness.
🥣 Variations
Want to mix things up? Here are a few tasty variations to inspire your own twist on this recipe:
- Spicy Tuna Salad: Add a dash of hot sauce or a spoonful of diced jalapeños.
- Mediterranean Style: Include diced red onion, kalamata olives, and crumbled feta cheese.
- Tuna Nicoise Inspired: Add hard-boiled egg slices and green beans to the filling.
- Low-Fat Version: Use low-fat Greek yogurt and skip the mayo entirely.
- Crunchy Version: Stir in chopped celery, walnuts, or sunflower seeds for added texture.
📋 Instructions with Photos
Step 1. Add all the ingredients for the tuna salad in a bowl.
Step 2. Mix them with a fork until combined. Season with salt and pepper.
Step 3. Scoop out the inside of a tomato and season lightly. Let it drain upside down for 10 minutes.
Step 4. Stuff the tomato with the tuna salad and serve.
🍽 Serving Suggestions
Tuna Salad Stuffed Tomatoes are best served cold or at room temperature. Arrange them on a platter with a drizzle of olive oil and a sprinkle of fresh herbs like parsley or dill. They make a great appetizer, side dish, or even a light entrée served alongside a green salad or crusty bread. For parties, try making mini versions with cherry tomatoes for a bite-sized treat.
❄️ Storage & Reheating
These stuffed tomatoes are best eaten fresh, but they do store well for short periods if needed.
In the Fridge:
Tip: If prepping in advance, consider storing the tuna salad separately and stuffing the tomatoes just before serving to avoid sogginess.
Storage Time: 1-2 days
How to Store: Place stuffed tomatoes in an airtight container lined with a paper towel to absorb excess moisture. Store in the fridge.
💭 Recipe FAQs
Yes! You can prepare the tuna salad up to 3 days in advance and store it in the fridge. For best results, stuff the tomatoes just before serving.
Scoop out the seeds and excess pulp from the tomatoes, then turn them upside-down on a paper towel to drain for 10-15 minutes before stuffing.
Chunk light tuna in olive oil is a popular choice because it's mild and flavorful. Albacore tuna has a firmer texture and richer flavor-great if you want a more upscale feel. Try also flavored versions like this Lemon and Pepper Tuna.
⭐ Top tip
Let the tuna salad sit for 10-15 minutes in the fridge before stuffing the tomatoes.
This allows the flavors to meld together and creates a more cohesive, delicious filling. If you're short on time, even a few minutes can make a difference.
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- Cut the top off each tomato and gently scoop out the pulp and seeds with a spoon. Sprinkle the insides lightly with salt, then place tomatoes upside down on a paper towel to drain for about 10 minutes.
- In a medium bowl, combine the drained tuna, mayonnaise, sweet corn, and chopped capers. Mix well until evenly combined. Season to taste with salt and freshly ground black pepper.
- Turn tomatoes upright and generously fill each cavity with the tuna salad mixture, slightly mounding it at the top.
- Garnish with extra capers or freshly ground black pepper if desired. Serve immediately or refrigerate until ready to eat.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- Serving Suggestions: Pair with toasted bread, crackers, or a fresh green salad for a complete meal.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 1 day.
- Top Tip: Choose firm yet ripe tomatoes to hold their shape when stuffed.
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Olivia says
This was so fresh and easy during the 117 heat wave, I'll make them again!
Jessica Montanelli says
Hi Olivia! Yes, it's a must on summer days here too. 🙂
Frank | Memorie di Angelina says
Looks like summer on a plate! We eat these often in the hotter months. So easy to make and so tasty. I'm intrigued by your addition of corn.
Jessica Montanelli says
Thanks! I also grew up eating these in summer. I know corn is unusual in tuna salad, but it's how my family always made them and I like the extra sweetness. 😀