Tuna Stuffed Tomatoes

Tuna stuffed tomatoes are a fresh and tasty dish, ideal as an appetizer or a light main course. Here is the recipe to prepare this delicious dish following an all-Italian style.

Ingredients

• 4 ripe but firm tomatoes
• 160 g of oil-packed tuna, well drained
• 2 tablespoons of mayonnaise
• 1 teaspoon of salted capers, rinsed and chopped
• A few fresh basil leaves
• Salt and pepper to taste
• Extra-virgin olive oil to taste
• Optional: pitted and chopped black olives to add an extra touch of flavor

Preparation

1. Start by washing the tomatoes, then cut off the top cap and set it aside. Gently empty the tomatoes of their pulp using a teaspoon, being careful not to break the skin. Lightly salt the inside and optionally turn them upside down on a plate to drain any excess water.

2. Meanwhile, in a bowl, mix the drained tuna well with the mayonnaise. Add the previously rinsed and chopped capers, a bit of pepper, and if you like, the chopped black olives. Stir until the mixture is smooth.

3. Take the basil, wash it, dry it, and chop it finely, then add it to the tuna mixture. Taste and adjust the salt if necessary.

4. Fill the tomatoes with the prepared filling, pressing it down slightly. Close each tomato with its cap.

5. Place the stuffed tomatoes in the refrigerator for at least 30 minutes before serving, so they will cool down and the flavors will blend better.

6. Before serving, place the stuffed tomatoes on individual plates and, if desired, add a drizzle of extra-virgin olive oil to enhance the taste further.

Curiosity

Tomatoes can be stuffed with various fillings, but the tuna version is a classic Italian choice, especially on hot summer days. It’s a tasty way to enjoy tuna in a fresher and lighter manner.

You can further personalize the stuffed tomatoes by adding aromatic herbs such as parsley or oregano, or by enriching them with other ingredients like chopped hard-boiled eggs or a bit of diced red pepper for a touch of color and crunch.