Tuna stuffed tomatoes are a French classic that are still popular today.
Delicious as a starter, or light lunch, they are perfect for summer buffets too.
Made using simple ingredients, they won't break the bank and can be made in advance too.
When we lived in France we regularly went into our local village for lunch. Typically, most hotels and bistros int the countryside serve lunch offer a simple fixed menu that suits the locals and any traffic passing through.
This means that there is normally very little choice and it's very much a case of eating what is being served. This is a great way of trying French food.
Tuna stuffed tomatoes was a regular starter, which my husband loves, even though he is not a massive fan of tomatoes. We've been making these at home ever since. They are a great way to feed a crowd on a budget and you can easily change the filling ingredients too.
❤️ Why you will love this dish
- Budget friendly ingredients.
- Prepare in advance.
- Simple to make.
- Easy to vary the fillings.
- Classic French dish.
- Great blend of soft filling wwith plenty of crunch.
💙 Save this recipe for later
Did you know? When you see the 💙 on the right hand side you can bookmark this page, to save it for later or share it too.
- Tomatoes - I've used medium sized salad tomatoes, as they seem about the right size after they have been stuffed.
- Tuna - canned tuna steak or flakes in brine or water. It's all going to be mashed up, so I tend to use the flaked tuna if I'm feeding a crowd.
- Celery - this adds crunch and flavour.
- Onion - spring or salad onions for their mild flavour and texture.
- Sweetcorn - frozen and cooked sweetcorn or drained canned sweetcorn. It's sweetness rgoes really well with the other ingredients.
- Mayonnaise - whichever brand you prefer, regular or low fat both work.
- Seasoning - flaked sea salt and freshly ground black pepper. Keep in mind that if the tuna was canned in brine you will need much less salt.
- Basil - fresh basil really goes well with fish and tomatoes.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
- sharp knife
- chopping board
- kitchen paper
- mixing bowl
Wash the tomatoes and dry with kitchen towel.
Place them stem side down on a chopping board sso that the slightly pointy end is uppermost.
Make 3 cuts to divide into 6 segments, without cutting all the way through.
Check that the segments fan out. If they don't, carefully make the cuts deeper.
💭 Top Tip
- As soon as the tomatoes are cut they will start to lose their juices. Set them on kitchen paper to drain while you make the filling.
Finely chop the spring onions, celery and basil.
Drain the tuna and add to a mixing bowl with the remaining ingredients except salt.
Stir to combine and add salt to taste.
Divide the mixture between the tomatoes. I find that a teaspoon works well for this.
Garnish with some salad leaves and extra basil if you prefer.
🥗 Side Dishes
Serve as a starter for a dinner party or as a brunch or buffet dish with some of these appetisers.
- Prawn Tartare
- Quiche Lorraine
- Smoked Salmon Tartines
- Salmon and Broccoli Quiche
- Game Terrine
- Chicken Liver Parfait
- Crab Pâté
- Savoury Cake
- Duck Terrine
- Chicken Salad Croissant
Try these different filling ideas to replace the the tuna.
- fresh or canned salmon
- smoked mackerel
- small prawns or shrimps
- shredded cooked chicken
How about these vegetables instead?
- cooked peas
- seeded chopped cucumber
- chopped peppers
- dill pickles
- chopped avocado
- chopped apple
- chopped grapes
- Traditional - cut a slice off the top of the tomato to make a lid and scrape out the core and seeds. Leave to drain on paper and stuff. This will use up the filling quicker.
- Cherry tomatoes - use small hollowed out tomatoes and stuff with your favourite pâté as a canapé.
- Refrigerator - refrigerate the filling for up to 3 days as it will become soggier with time. Assemble just before serving.
- Freezer -not suitable for freezing.
🍱 Prepare in Advance
- Refrigerate the filling for up to 3 days.
More salad ideas
Tuna Stuffed Tomatoes
- sharp knife
- chopping board
- kitchen paper
- Mixing bowl
- 4 tomatoes medium salad
- 145 g tuna canned in brine or water
- 1 rib celery
- 2 spring onions
- 30 g sweetcorn cooked
- 3 tablespoon mayonnaise
- ¼ salt to taste
- ¼ pepper to taste
- 1 tablespoon basil fresh, chopped
- Wash the tomatoes and dry with kitchen towel.
- Place them stem side down on a chopping board sso that the slightly pointy end is uppermost.
- Make 3 cuts to divide into 6 segments, without cutting all the way through.
- Let them drain on kitchen paper.
- Finely chop the spring onions, celery and basil.
- Drain the tuna and add to a mixing bowl with the remaining ingredients except salt.
- Stir to combine and add salt to taste.
- Divide the mixture between the tomatoes with a teaspoon..
- Garnish with some salad leaves and extra basil if you prefer.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.