Tuna-Stuffed Tomatoes

Photo: Levi Brown


Serves: 4 (serving size: 2 small tomatoes, scant 1/2 cup tuna filling)

Recipe Time

Prep: 25 Minutes

Nutritional Information

Calories 169
Fat 10 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13 g
Carbohydrate 8 g
Fiber 2 g
Cholesterol 13 mg
Iron 1 mg
Sodium 432 mg
Calcium 27 mg


8 small tomatoes
2 3-oz. cans oil-packed tuna, drained
10 pitted kalamata olives, minced
2 tablespoons minced fresh parsley
1 tablespoon capers, drained, rinsed
1 tablespoon olive oil
1/2 teaspoon minced fresh thyme leaves
Salt and pepper


1. Line a baking sheet with paper towels. Cut a thin slice off the top of each tomato. Gently scoop out tomato seeds and pulp, leaving shell intact. Set shells cut side down to drain on paper towels.

2. Mix tuna, olives, parsley, capers, olive oil, thyme and pepper, breaking up large chunks. Season with salt and additional pepper, if desired.

3. Spoon tuna mixture into tomatoes and serve.