I have to tell you, the first time I made this stuffed cherry tomatoes with tuna salad Recipe, I couldn’t stop nibbling on them! They’re tiny, flavorful, and perfect for a quick snack or appetizer. I love how easy they are to prepare, yet they look so impressive on a platter.
Every bite bursts with freshness from the tomatoes and the creamy, zesty tuna filling. Honestly, making them became a little weekend obsession for me! You can also enjoy similar breakfast ideas like Menemen Recipe to start your day with a flavorful twist.
Ingredients
Here’s what you’ll need to make these little flavor bombs. I’ve added a few tips based on my own experience to make sure they turn out perfect.
- Cherry tomatoes – 20-25 medium-sized, firm and ripe. I always choose firm ones so they hold the tuna filling without collapsing.
- Tuna in water – 1 can (about 150g), drained. Using water-packed tuna keeps the filling light and fresh.
- Mayonnaise – 3 tablespoons. I prefer full-fat mayo for creaminess, but you can adjust to taste.
- Lemon juice – 1 teaspoon. Freshly squeezed gives a bright, tangy flavor that cuts through the richness.
- Red onion – 1 small, finely chopped. Adds a gentle crunch and sharpness; soak briefly in water if raw onion is too strong.
- Capers – 1 tablespoon, chopped. Optional, but they give a salty, briny kick that I love.
- Fresh parsley – 1 tablespoon, chopped. I sprinkle this in for color and a fresh herb taste.
- Salt and black pepper – to taste. Enhances all the flavors naturally.
Note: serves 4-6
Variations
I love experimenting with this recipe. Here are a few ways you can switch things up:
- Dairy-free: Replace mayonnaise with a plant-based alternative or avocado mash.
- Extra protein: Add a boiled egg, chopped finely, into the tuna mix.
- Flavor boosters: Mix in some Dijon mustard or a dash of smoked paprika for a twist.
- Vegan option: Use chickpeas instead of tuna and vegan mayo to keep it plant-based.
- You can also pair this with hearty meals like Healthy One-Pot Skillet Lasagna Recipe for a full, satisfying dinner.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 0 minutes (no cooking needed!)
- Total Time: 15 minutes
Equipment You Need
- Mixing bowl – to combine the tuna salad ingredients evenly.
- Spoon – for scooping the tuna mixture into tomatoes.
- Knife – for chopping onions, parsley, and slicing tops of tomatoes.
- Cutting board – protects surfaces while prepping ingredients.
- Plate or serving dish – for arranging the stuffed tomatoes attractively.
How to Make Stuffed Cherry Tomatoes with Tuna Salad Recipe?
Prepare the Tomatoes
I start by washing the cherry tomatoes thoroughly and gently slicing off the tops. Then, I scoop out the seeds and pulp using a small spoon or melon baller. This creates the perfect little cavity for the tuna filling.
Make the Tuna Salad
Next, I drain the tuna and flake it into a mixing bowl. I add mayonnaise, lemon juice, chopped onion, capers, parsley, salt, and pepper. I mix everything until creamy and well combined.
Stuff the Tomatoes
Now comes the fun part! I carefully spoon the tuna mixture into each hollowed tomato. I like to overfill slightly for a fuller look. Once filled, I sprinkle a little extra parsley on top for presentation.
Chill Before Serving
Although you can serve immediately, I prefer chilling the stuffed tomatoes in the fridge for 10-15 minutes. This helps the flavors meld together and makes them extra refreshing.
Additional Tips for Making This Recipe Better
Based on my experience, a few tweaks make a huge difference:
- I always use firm, ripe cherry tomatoes; softer ones tend to collapse.
- I find a tiny pinch of smoked paprika adds an unexpected flavor punch.
- Using freshly chopped parsley gives a vibrant color and herbaceous aroma.
- I gently pat the inside of the tomatoes dry after hollowing to prevent watery filling.
How to Serve Stuffed Cherry Tomatoes with Tuna Salad
These little bites are versatile and fun to present. I usually arrange them on a platter with some fresh greens for color contrast. A drizzle of olive oil or balsamic glaze makes them look fancy. They also pair wonderfully with crackers or as part of a light lunch spread.
Nutritional Information
For anyone watching their diet, here’s a rough estimate per serving (based on 5-6 stuffed tomatoes per person):
- Calories: 120 kcal – a light and guilt-free snack.
- Protein: 10g – thanks to the tuna, you get a good protein boost.
- Carbohydrates: 4g – mostly from the tomatoes.
- Fat: 7g – primarily from the mayo, feel free to adjust for lighter versions.
Make Ahead and Storage
Refrigerating
You can prepare the tuna salad a few hours in advance and store it in the fridge. I usually stuff the tomatoes just before serving for maximum freshness.
Freezing
I don’t recommend freezing the stuffed tomatoes. The tomatoes can get watery and lose their firm texture. Keep the tuna mixture frozen separately if needed, then assemble later.
Reheating
This recipe is best served cold. If you prefer, you can let the tomatoes sit at room temperature for 10 minutes before serving. Warm temperatures bring out the flavors without compromising texture.
Why You’ll Love This Recipe?
Here’s why I can’t get enough of this dish:
- Quick and easy – You can whip it up in 15 minutes, perfect for last-minute snacks.
- Crowd-pleaser – Bite-sized and colorful, everyone reaches for seconds.
- Healthy and light – A great option if you want something low-carb and high in protein.
- Highly customizable – You can tweak flavors with herbs, spices, or even a vegan twist.
- Great for entertaining – It looks fancy, but it’s practically effortless to make.
Stuffed Cherry Tomatoes with Tuna Salad Recipe
Ingredients
Method
- I start by washing the cherry tomatoes thoroughly and gently slicing off the tops. Then, I scoop out the seeds and pulp using a small spoon or melon baller. This creates the perfect little cavity for the tuna filling.
- Next, I drain the tuna and flake it into a mixing bowl. I add mayonnaise, lemon juice, chopped onion, capers, parsley, salt, and pepper. I mix everything until creamy and well combined.
- Now comes the fun part! I carefully spoon the tuna mixture into each hollowed tomato. I like to overfill slightly for a fuller look. Once filled, I sprinkle a little extra parsley on top for presentation.
- Although you can serve immediately, I prefer chilling the stuffed tomatoes in the fridge for 10-15 minutes. This helps the flavors meld together and makes them extra refreshing.
Notes
- I always use firm, ripe cherry tomatoes; softer ones tend to collapse.
- I find a tiny pinch of smoked paprika adds an unexpected flavor punch.
- Using freshly chopped parsley gives a vibrant color and herbaceous aroma.
- I gently pat the inside of the tomatoes dry after hollowing to prevent watery filling.
