Best 9 Baked Stuffed Tomatoes With Tuna Recipes

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Feast your eyes on a culinary masterpiece that combines the vibrant flavors of the Mediterranean with the comfort of a classic dish: Baked Stuffed Tomatoes with Tuna. This delectable dish tantalizes the taste buds with a medley of textures and flavors. Juicy, sun-ripened tomatoes are carefully hollowed out and filled with a savory mixture of tuna, aromatic herbs, tangy capers, and a touch of creamy cheese. Bathed in a luscious tomato sauce, these stuffed tomatoes are then baked to perfection, creating a symphony of flavors that will transport you to the sun-drenched shores of the Mediterranean. From the tangy filling to the juicy tomatoes and the rich sauce, every bite is a journey through a culinary paradise.

In addition to the classic Baked Stuffed Tomatoes with Tuna, this article also offers a tantalizing array of variations to suit every palate. For a vegetarian delight, try the Stuffed Tomatoes with Quinoa and Vegetables, where quinoa, fresh vegetables, and herbs come together in a healthy and flavorful filling. Craving a spicy kick? The Stuffed Tomatoes with Chorizo and Peppers will satisfy your taste buds with its vibrant blend of chorizo, peppers, and spices. And for a unique twist, the Stuffed Tomatoes with Goat Cheese and Sun-Dried Tomatoes offer a creamy, tangy filling that pairs perfectly with the juicy tomatoes.

No matter which variation you choose, one thing is certain: these Baked Stuffed Tomatoes will become a staple in your culinary repertoire. With their ease of preparation, versatility, and captivating flavors, they are perfect for any occasion, from casual family dinners to elegant dinner parties. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving more.

Here are our top 9 tried and tested recipes!

QUICK TUNA-STUFFED TOMATOES



Quick Tuna-Stuffed Tomatoes image

Fresh tomatoes are hollowed out, then filled with a flavorful tuna salad mixture that gets crunch from celery and cashews.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

4 large tomatoes
1/2 cup mayonnaise
1/2 teaspoon celery salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 ounces each) tuna, drained and flaked
2 celery ribs, chopped
1/2 cup chopped cashews, optional

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

Nutrition Facts : Calories 241 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 746mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

BAKED TUNA FILLED TOMATOES



Baked Tuna Filled Tomatoes image

Tuna stuffed tomatoes baked in the oven. A great meal if served with a salad or veges, or great as an entree. Makes 8

Provided by Jubes

Categories     Tuna

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

8 vine-ripened tomatoes
125 g cream cheese, softened (can use light cream cheese if preferred)
1 lemon, juice and zest of, finely grated
425 g tuna, drained and flaked
3 green onions, thinly sliced
2 tablespoons mint leaves, finely chopped (or can use basil or coriander)

Steps:

  • Preheat oven to 180°C.
  • Cut a thin slice from the top of each tomatoe. Set aside for later use.
  • Scoop out the tomato flesh. Roughly chop the flesh.
  • Place the tomato shells into a greased ceramic or glass dish.
  • In a medium bowl- combine the cream heese, lemon rind and 2 tablespoons lemon juice and mix until well combined. Stir in half of the tomato flesh, tuna, onions and the mint.
  • Spoon the mixture into the tomatoe shells. Replace tomato tops. Season with salt and pepper.
  • Bake approx 35 minutes or until the tomatoes are just tender. Do not overbake as the tomatos will collapse and not hold their shape.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 156.7, Fat 8.3, SaturatedFat 4.2, Cholesterol 37.4, Sodium 74.2, Carbohydrate 6.2, Fiber 1.7, Sugar 3.5, Protein 14.8

TUNA-STUFFED TOMATOES



Tuna-Stuffed Tomatoes image

Here's a real treat for tuna (and tomato) lovers! Try topping these broiled tomatoes with cheddar cheese for a different taste.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 cans (6-1/8 ounces each) water-packed tuna, drained
1/2 cup seasoned dry bread crumbs
1/4 cup chopped onion
1/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon Italian seasoning
1 large egg, beaten
4 medium fresh tomatoes
1 cup shredded mozzarella cheese
Sour cream, optional

Steps:

  • In a bowl, separate tuna into very small pieces. Add bread crumbs, onion, mustard, cayenne pepper, Italian seasoning and egg; mix well. In a medium saucepan, cook mixture for 2-3 minutes over medium heat. Set aside. Slice off 1/2 in. of each tomato top. Leaving a 1/4-in.-thick shell, scoop out pulp and discard. Spoon tuna mixture into shells and place in a baking dish. Top with mozzarella cheese and brown lightly under broiler. Garnish with sour cream if desired.

Nutrition Facts :

TUNA STUFFED TOMATOES



Tuna Stuffed Tomatoes image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 22

6 medium tomatoes
2 tablespoons olive oil, plus more if needed
2 tablespoons white wine vinegar
1 tablespoon finely minced anchovies
1 clove garlic, minced
One 8-ounce jar Italian tuna packed in oil, drained and flaked
1/2 cup 1/2-inch diced English cucumber
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup kalamata olives, halved
1/4 cup seeded 1/2-inch diced tomatoes
2 tablespoons capers, finely minced
2 tablespoons 1/4-inch diced red onion
1/2 teaspoon shallots, finely minced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Toasted Garlic and Herb Breadcrumbs, recipe follows
Ricotta salata, for garnish
1/2 loaf day-old country-style bread
3 tablespoons butter
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves, finely chopped
2 cloves garlic, minced

Steps:

  • Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.
  • In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture.
  • In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet.
  • Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
  • Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool.

BAKED STUFFED TOMATOES



Baked Stuffed Tomatoes image

An easy and quick recipe for when tomatoes are abundant from your garden.

Provided by AJRHODES3

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 7

6 slices bacon
6 medium tomatoes
½ cup chopped green bell pepper
¼ cup grated Parmesan cheese
⅓ cup croutons
salt and pepper to taste
6 sprigs parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
  • Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
  • Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 10.9 g, Cholesterol 22 mg, Fat 14.7 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 332.2 mg, Sugar 5.2 g

TOMATOES STUFFED WITH TUNA



Tomatoes Stuffed With Tuna image

Make and share this Tomatoes Stuffed With Tuna recipe from Food.com.

Provided by Kiwi Kathy

Categories     Tuna

Time 1h10m

Yield 2 , 2 serving(s)

Number Of Ingredients 9

2 tomatoes, 340gm Beefsteak
200 g tuna, in olive oil, thoroughly drained
1 tablespoon capers, drained and rinsed well
1 stalk celery, with leaves, thinly sliced and diced. Appox 1/2 cup
1 tablespoon parsley, finely chopped
2 tablespoons basil, hand ripped into small pieces, about 4 large leaves
1/4 cup mayonnaise, light
2 tablespoons lemon juice
salt & pepper

Steps:

  • Wash tomatoes and cut off tops, scoop out the pulp and seeds.
  • Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp.
  • In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks.
  • Add the mayonaise and lemon juice and mix well.
  • Add salt & pepper to tase, if desired.
  • Fill the tomato cavities with the tuna mixture and refrigerate about 1 hour before serving.

TUNA-STUFFED BAKED POTATOES



Tuna-Stuffed Baked Potatoes image

Using canned tuna keeps this dish right in a target budget. A dollop of pickle relish on top brings out that classic tuna salad flavor. -Karen Seger, Houston, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

4 medium baking potatoes
1 cup fat-free cottage cheese
1 can (5 ounces) albacore white tuna in water, drained and flaked
1 celery rib, chopped
1 medium onion, finely chopped
1/2 cup shredded cheddar cheese, divided
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp. Add the cottage cheese, tuna, celery, onion, 1/4 cup cheese, paprika, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.,

Nutrition Facts : Calories 321 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 603mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

STUFFED BAKED TOMATOES



Stuffed Baked Tomatoes image

I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Steps:

  • Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

TUNA STUFFED TOMATOES



Tuna Stuffed Tomatoes image

Make and share this Tuna Stuffed Tomatoes recipe from Food.com.

Provided by CookinwithGas

Categories     One Dish Meal

Time 15m

Yield 4 stuffed tomatoes, 4 serving(s)

Number Of Ingredients 6

1 (12 ounce) can albacore tuna in water, drained
4 sweet gherkins, chopped
1/2 medium red onion, chopped
1/2 teaspoon black pepper
1/4 cup reduced-fat mayonnaise
4 large fresh tomatoes, hollowed out

Steps:

  • Combine all items EXCEPT the tomatoes, until well blended.
  • Spoon the mixture evenly into the 4 hollowed out tomatoes.
  • Garnish with a parsley sprig and serve.

Tips:

  • Choose ripe, firm tomatoes for stuffing. Roma tomatoes work well, as they have a sturdy structure and can hold the stuffing without getting too mushy.
  • To easily hollow out the tomatoes, use a sharp knife to cut a thin slice off the top of each tomato and scoop out the pulp and seeds with a spoon.
  • To prevent the tomatoes from drying out during baking, brush the inside of each tomato with olive oil or melted butter before filling.
  • For a more flavorful filling, use a variety of ingredients such as tuna, breadcrumbs, herbs, spices, and vegetables.
  • To prevent the stuffing from becoming watery, drain any excess liquid from the tuna and vegetables before adding them to the filling.
  • Bake the stuffed tomatoes at a high temperature (400°F or 200°C) for a short period of time (20-25 minutes) to prevent the tomatoes from becoming too soft.
  • Serve the stuffed tomatoes immediately after baking, garnished with fresh herbs or a drizzle of olive oil.

Conclusion:

Baked stuffed tomatoes with tuna are a delicious and versatile dish that can be enjoyed as a main course or a side dish. With a variety of fillings and toppings to choose from, there are endless possibilities for customization. Whether you prefer a classic tuna salad filling or something more adventurous, these stuffed tomatoes are sure to please everyone at the table.

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