40 minutes
A delightful Mediterranean dish featuring tomatoes stuffed with a savory tuna mixture, perfect as a starter.
Small To Medium Tomatoes, tops cut off and hollowed out
0 lb
Large Onion, finely chopped
each
tablespoons
Garlic Clove, chopped
each
Canned Tuna In Oil
0 oz
Black Olives, coarsely chopped
tablespoons
cups
1. Preheat Oven
Preheat your oven to 400°F.
2. Prepare Tomatoes
Take the 8 small to medium tomatoes and carefully cut off the tops. Using a pointed teaspoon, gently scoop out the pulp and seeds from each tomato, making sure to leave the outer walls intact. Let the tomatoes drain upside down on a paper towel to remove excess moisture.
3. Cook Onion and Garlic
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped large onion and 2 garlic cloves. Stir them occasionally, allowing them to cook until they become soft and just start to color.
4. Prepare Tuna Mixture
Remove the skillet from the heat. Stir in the tuna, including its oil, and if you like, add the 3 tablespoons of coarsely chopped black olives. Mix everything together until well combined.
5. Stuff Tomatoes
Take each prepared tomato and fill it generously with the tuna mixture, then place the tops back on.
6. Arrange in Baking Dish
Arrange the stuffed tomatoes snugly in a small baking dish, making sure they stand upright. Pour ¼ cup of water into the dish around the tomatoes.
7. Bake
Place the baking dish in your preheated oven and bake for 20 minutes.
8. Serve
Serve the Mediterranean Tuna-Stuffed Tomatoes warm.
Replace tuna with other proteins like shredded chicken, cooked ground turkey, chickpeas, or even flaked salmon. Each protein will bring its unique flavor and might pair well with different herbs and spices.
Use Italian sausage in place of tuna, mix with breadcrumbs, Parmesan, and basil, and stuff into hollowed-out zucchini.
Replace tuna with ground lamb or lean beef, mix with cooked rice, olives, feta, and oregano, and stuff into bell peppers.
Introduce an aromatic brightness by adding lemon, lime, or orange zest to the tuna mixture. This can elevate the dish with a fresh, citrusy undertone.
Instead of tomatoes, you could use bell peppers, zucchini boats, eggplants, or mushrooms as the vessel. The baking time may vary based on the vegetable's density and water content.
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