Go Back
Stuffed Cherry Tomatoes with Tuna Salad Recipe
Ash Tyrrell

Stuffed Cherry Tomatoes with Tuna Salad Recipe

I have to tell you, the first time I made these stuffed cherry tomatoes with tuna salad, I couldn’t stop nibbling on them! They’re tiny, flavorful, and perfect for a quick snack or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.