Tuna-Stuffed Tomatoes

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Tuna-stuffed tomatoes are a tasty and easy meal you can whip up in no time. You’ll love how these juicy tomatoes burst with flavor from the creamy tuna filling. This recipe is perfect for a quick lunch or light dinner.

You can make these stuffed tomatoes in just 10 minutes with simple ingredients like canned tuna, mayo, yogurt, and veggies. They’re healthy, low-carb, and packed with protein. Give them a try for your next meal!

Exact Ingredients List

Here’s what you’ll need to make these tasty tuna-stuffed tomatoes:

• 4 large tomatoes
• 2 cans (5 ounces each) tuna in water, drained
• 1/3 cup low-fat mayonnaise
• 1/4 cup plain yogurt
• 1/4 cup celery, finely chopped
• 1/4 cup dill pickles, diced
• 1/2 small red onion, minced

For the seasoning:

• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon black pepper

Optional garnish:

• Fresh basil or parsley, chopped

You’ll find these ingredients easily at your local grocery store. Make sure to pick ripe, firm tomatoes for the best results. Feel free to adjust the seasonings to your taste!

Instructions

Start by cutting the tops off 4 large tomatoes. Scoop out the insides, leaving about a 1/4-inch shell. Set the tomato pulp aside for later use.

In a big bowl, mix these ingredients:

• 2 cans of drained tuna
• 1/3 cup low-fat mayo
• 1/4 cup plain yogurt
• 1/4 cup chopped celery
• 1/4 cup diced dill pickles
• 1/2 small red onion, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon each of salt, garlic powder, and onion powder
• 1/8 teaspoon black pepper

Stir everything well. Add the reserved tomato pulp to the mix for extra flavor and moisture.

Spoon the tuna mixture into each tomato shell. Press down gently to fill them completely.

Place your stuffed tomatoes on a serving plate. If you like, sprinkle some chopped fresh basil or parsley on top.

Serve right away for a tasty lunch or dinner. You can enjoy these cold or at room temperature.

Possible Substitutes List & Recipe Variations

Don’t have all the ingredients? No worries! You can easily swap things out in this tuna-stuffed tomato recipe.

Try using canned chicken or salmon instead of tuna. These options work great and give the dish a different flavor.

Not a fan of mayo? Use all yogurt or try mashed avocado for a creamy texture.

You can switch up the veggies too. Swap celery for cucumber or bell peppers for some crunch. If you don’t like pickles, try capers or olives for a salty kick.

No fresh tomatoes? Use hollowed-out bell peppers or zucchini boats as your “shells”.

For extra flavor, add some herbs like dill or chives to the mix. You can also toss in some crumbled feta cheese for a tangy twist.

Want it spicy? Add a dash of hot sauce or some diced jalapeños to the filling.

To make it gluten-free, just double-check that your mayo and seasonings don’t contain gluten.

These swaps let you customize the recipe to your taste or use what you have on hand. Have fun experimenting!

Tips, Tricks & Storing

Pick ripe, firm tomatoes for the best results. Beefsteak tomatoes work well due to their size and shape.

Prep the tomatoes ahead of time by cutting and scooping them out. Store in the fridge until you’re ready to fill them.

For extra flavor, try adding chopped fresh herbs like dill or chives to the tuna mixture.

Make the tuna filling up to a day in advance and keep it chilled. This allows the flavors to meld together.

If you’re watching calories, use Greek yogurt instead of mayo for a lighter option.

Leftover stuffed tomatoes can be stored in an airtight container in the fridge for up to 2 days. The tomatoes may get a bit watery, so drain any excess liquid before eating.

For a crunchy twist, top the filled tomatoes with a sprinkle of breadcrumbs before serving.

Serve these tomatoes on a bed of lettuce or with a side salad for a complete meal.