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Tuna Stuffed Tomatoes

tuna stuffed tomatoes

tuna stuffed tomatoes

I have a love-hate relationship with summer. I’m no great fan of heat and humidity and all the associated discomforts so in the midst of our currently very hot summer I’ve become a nocturnal creature, hibernating in my comfortably cool and airy home while the sun is up and only venturing out at dusk.

Despite this, I love summer because of beautiful fruit and vegetables, especially tomatoes. Fresh tomatoes are my desert island food, the one ingredient I would pick if I was hypothetically marooned on desert island. With my wondrous magical vine ripened sun warmed tomatoes I would always be well fed.

It was my love of tomatoes that drew me to Claudia Roden’s Tuna Stuffed Tomatoes recipe in her wonderful book “The Food Of Spain.” When I create a stuffing mix for any vegetables I’m usually inspired by the ingredients that I have to hand and as I always have good quality canned tuna in the pantry, these was no exception. I modified the original recipe slightly to make it comply with my gut friendly diet with no compromise to the flavour.

Don’t discard the seeds and flesh from the tomatoes. Keep the solid pieces to add to the stuffing and pop the seeds and membranes into a sieve to strain off the delicious clear juice. I resisted temptation to guzzle the delicious clear tomatoes essence down straight away and added it to a seafood risotto instead. Don’t discard the oil from  the tuna can either, it’s packed with flavour and will enhance any fish dish. I like to use it to fry croutons that will be tossed into to a salad to serve with fish.

The tasty tomatoes with their simple stuffing were a lovely light summer lunch served with a crisp green side salad. 

makes 6 stuffed tomatoes

Tuna Stuffed Tomatoes

6 medium size ripe tomatoes

1 tablespoon garlic oil

2 teaspoons of olive oil from the tuna can

3/4 cup soft sourdough breadcrumbs

1/4 cup finely diced celery

1/4 cup finely diced zucchini

185g can of tuna in oil, drained (I use Sirena brand)

3 tablespoons roughly chopped pitted kalamata olives

1 tablespoon finely chopped parsley

1 tablespoon finely snipped chives

1/4 cup basil leaves, roughly torn

sea salt

freshly ground black pepper

Preheat the oven to 180C, and lightly oil an ovenproof dish which will hold the tomatoes snuggly.

Slice the tops off the tomatoes to make a lid and set them aside.

Use a teaspoons to carefully scoop the flesh and seeds from the tomatoes. Set aside.

Leave the tomatoes upside down on a plate to drain.

Drain the oil from the can of tuna and set aside.

Tip the drained tuna into a mixing bowl and mash to a fine flake.

Heat the oils and fry the breadcrumbs until golden. Add to the tuna.

Add the celery and zucchini to the oily pan and saute briefly to soften. When done add them to the tuna mix.

Add the chopped tomato flesh, olives and chopped herbs. Season with a generous grinding of black pepper and salt to taste. I used roughly 1/2 teaspoon but that will depend on your tuna. Mix to combine.

Spoon the filling into the tomatoes and place the lids on top.

Put the tomatoes into the ovenproof dish and gently heat in the oven for 20 minutes. 

Links to more of my stuffed vegetable recipes:

Stuffed Baby Sweet Red Peppers

Stuffed Red Romano Peppers

Stuffed Golden Nugget Pumpkins with spiced lamb 

Stuffed Baby Eggplants

Stuffed Summer Tomatoes with rice and feta



About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

10 comments on “Tuna Stuffed Tomatoes

  1. Sherry
    February 19, 2019

    hi sandra
    i make something similar but stuffed into red capsicums as i am not a tomato fan. when oh when will this summer end? 🙂


    • ladyredspecs
      February 19, 2019

      I like the idea of red caps stuffed with tuna, I must try it. An endless summer…sounds like a good book title. Hopefully we’ll get some relief soon Cheers S


  2. Simply Splendid Food
    February 18, 2019

    I know the Sirena brand tuna. It’s quite good! The olives are a great addition. I look forward to making this dish! 💖


    • ladyredspecs
      February 19, 2019

      Hi there, Thanks for dropping by. Tuna, tomatoes and olives are delicious together, enjoy these tomatoes when they are at there seasonal peak

      Liked by 1 person

  3. chef mimi
    February 16, 2019

    I could have written the same post, except that your writing is more eloquent! I am miserable during all of the hot months, and we have humidity as well. If it weren’t for gardening, I’d hibernate inside! But having a garden, especially during a successful season, is so lovely. Wonderful recipe!


    • ladyredspecs
      February 17, 2019

      Thanks, it’s perfect for summer. I have a small shaded balcony garden, more than enough to care for when the weather is steaming hot.

      Liked by 1 person

  4. Single Malt Monkey
    February 14, 2019

    I love tomatoes too. And there’s always tinned fish in the cupboard since I love it as a lunchtime snack. But, I have never put the two together like this. You’d think I would have by now but this is a good poke to spruce up my lunch.


    • ladyredspecs
      February 15, 2019

      I hope you can get your hands on tomatoes with real flavour Al….


  5. Eha
    February 14, 2019

    Really must try this! Absolutely love stuffed tomatoes tho’ have not had the common sense to add zucchini or chives . . . even use Sirena in oil . . . but make this as a first course salad or part of light lunch: no cooking in sight 🙂 ! And do like your idea for the oil from the tuna can!


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