There is something undeniably classic about a stuffed tomato. It feels like a throwback to elegant luncheons, yet it remains perfectly suited for modern, fresh eating.
This recipe takes the standard tuna salad and elevates it with two distinct moves: using high-quality tuna packed in olive oil, and binding it together with a quick, homemade mayonnaise. The addition of capers adds a wonderful briny “pop” that cuts through the richness of the tuna, while the Dijon mustard provides a necessary sharp kick.
This dish serves 6, making it perfect for a light brunch, a starter for a dinner party, or a meal prep lunch that you’ll actually look forward to eating.
Why This Recipe Works
- Texture: By draining the tomatoes upside down, you ensure the dish isn’t watery.
- Flavor Depth: The homemade mayonnaise (using fresh yolk and lemon) creates a luxuriously creamy texture that store-bought jars just can’t match.
- Versatility: Serve these at room temperature for maximum flavor, or slightly chilled for a refreshing summer bite.
The Recipe
Yields: 6 servings Prep time: 20 minutes
Ingredients
For the Tomatoes:
- 6 large tomatoes (choose firm, ripe ones)
- 2 five-ounce cans tuna, packed in olive oil (do not drain too aggressively; the oil adds flavor)
- 2 tsp strong mustard (Dijon or German style)
- 1 ½ tbsp capers, small/non-pareil
- Salt to taste
- Garnish: Olive slices, strips of green/red pepper, parsley leaves, or extra capers.
For the Homemade Mayonnaise:
- 1 large egg yolk
- ½ cup olive oil
- 2 tbsp lemon juice
Instructions
1. Prepare the Tomatoes Slice the tops off the tomatoes. carefully scoop out the seeds and some of the internal dividing walls, but leave enough structure (3 or 4 sections) so the tomato holds its shape. Lightly salt the insides and place the tomatoes upside down on a platter or paper towel. Let them sit for about 10–15 minutes to allow the excess liquid to drain away.
2. Make the Mayonnaise Whisk the egg yolk and lemon juice together. Slowly drizzle in the ½ cup of olive oil while whisking constantly until the mixture emulsifies into a creamy, thick mayonnaise.
3. Make the Filling In a mixing bowl, mash the tuna to a pulp using a fork. Add your homemade mayonnaise (reserve 1 or 2 tablespoons for the topping), the mustard, and the capers. Mix until you reach a uniform consistency. Taste the mixture and adjust the salt if needed.
4. Stuff and Serve Shake any remaining liquid off the tomatoes (do not squeeze them, or they may bruise). Stuff them to the very top with the tuna mixture.
5. The Finishing Touch Seal the top of the stuffing with a thin layer of the reserved mayonnaise. Garnish with a slice of olive, a pepper strip, or a parsley leaf.
Serve at room temperature or slightly chilled.
Kitchen Notes
- Tuna Selection: Because this recipe relies on so few ingredients, the quality of the tuna matters. Look for solid white albacore or yellowfin packed in olive oil for the best mouthfeel.
- Make Ahead: You can make the tuna filling a day in advance, but it is best to stuff the tomatoes shortly before serving to keep them firm.
Elegant & Easy: Tomatoes Stuffed with Tuna and Capers
Elevate your lunch or appetizer spread with these ripe tomatoes stuffed with a savory tuna, caper, and Dijon mixture. Bound together with a rich, scratch-made olive oil mayonnaise, this no-cook recipe is perfect for elegant entertaining, a high-protein summer meal, or a sophisticated light lunch.
