Stuffed Tomatoes With Tuna Recipe

Stuffed Tomatoes With Tuna Recipe: These stuffed tomatoes in the Spanish way with tuna, olives, and parsley are a healthy and filling dinner for pescatarians who don’t eat gluten or cheese. This recipe is a great way to get the most out of those last few yard tomatoes of the summer.

Stuffed Tomatoes With Tuna Recipe 


  • 1 tablespoon extra virgin olive oil, plus more for greasing the pan
  • 4 large tomatoes, like beefsteak, on the vine, or heirloom (about 2 lbs)
  • 1 teaspoon kosher salt, divided
  • 1 small white or yellow onion, diced
  • 2 cloves garlic, minced
  • 2 (5-ounce) cans quality tuna packed in olive oil, drained and roughly flaked
  • ¼ cup chopped green olives
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon lemon juice
  • Black pepper


  • Preheat the oven. Preheat the oven to 375 F. Lightly coat the bottom of an 8- or 9-inch square baking dish with olive oil.
  • Hollow out the tomatoes. Use a serrated knife to cut off the tops of the tomatoes. You can discard them or save them to use as a lid. Use a spoon to scoop out the flesh. Roughly chop the scooped-out flesh, and transfer it, along with any liquid on the cutting board, into a small bowl for the filling.
  • Salt the tomatoes. Add a small pinch (⅛ teaspoon) to the inside of each tomato. Set the tomatoes upside down to drain on a plate while you prepare the filling.
  • Saute the alliums. In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally with a wooden spoon, until softened and translucent, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  • Reduce the tomato juice. Pour in the reserved tomato flesh and and juice. Season with the remaining ½ teaspoon of salt. Continue to cook, undisturbed, until almost all of the liquid has evaporated, about 5 minutes.
  • Finish the filling. Take the pan off the heat and add the tuna, olives, parsley, and lemon juice. Season to taste with freshly ground black pepper.
  • Stuff the tomatoes. Place the tomatoes, evenly spaced, in the greased baking dish. Divide the filling equally among the tomatoes, mounding the tops. If you saved the top of the tomatoes, you can set them on top of the filling.
  • Bake. Bake for 30 minutes, or until the tomatoes are tender.
  • Serve. Serve warm, room temperature, or cold.


  • Calories: 143.9kcal
  • Carbohydrates: 8.6g
  • Protein: 15.1g
  • Fat: 5.8g
  • Saturated Fat: 0.9g
  • Polyunsaturated Fat: 0.8g
  • Monounsaturated Fat: 3.6g
  • Trans Fat: 0.003g
  • Cholesterol: 25.5mg
  • Sodium: 876.9mg
  • Potassium: 481.1mg
  • Fiber: 2.3g
  • Sugar: 4.6g
  • Vitamin A: 1267.5IU
  • Vitamin C: 23.5mg
  • Calcium: 41.9mg
  • Iron: 1.8mg

What to Serve with Tuna Stuffed Tomatoes

Sadly uncommon elsewhere, most restaurants in Spain offer a daily three-course lunch menu for a bargain. Stuffed tomatoes are one of the many typical options for a first course. If you’re planning a multi-course menu, take a cue from those restaurants because these tomatoes stuffed with tuna make an excellent starter.




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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