Cherry tomatoes stuffed with tuna cream, easy, tasty, no cooking, and no eggs with only three ingredients.

It’s a recipe I’ve had saved for months, and believe me, I always forgot to publish it due to lack of time and laziness.

Now that it’s hot, it’s a really perfect recipe as a finger food, appetizer, or delicious side dish, no cooking required.

Few simple ingredients and it’s ready.

Below, I’ll leave you with more easy ideas featuring cherry tomatoes.

Ingredients

Difficulty: Very easy
Cost: Very cheap
Rest time: 20 Minutes
Preparation time: 10 Minutes
Cooking methods: No cooking
Cuisine: Italian

Tools

To make the Cherry Tomatoes Stuffed with Tuna Cream, you really need just a few simple steps.
With this recipe, we’ll also save the pulp of the cherry tomatoes to blend it.
This way, the seeds will be passed, and the recipe will be even more digestible.
Wash, dry, and cut the cherry tomatoes in half.
With the help of a teaspoon, scoop out the pulp of the cherry tomatoes.
For convenience, you can collect it directly in the blender cup.
Add the drained tuna to the pulp.
Add the cream cheese and blend everything until you get a smooth cream.
In the meantime, place the cherry tomatoes in a colander to drain any remaining liquid.
Take back the cream and transfer it to a piping bag.
This operation will help you fill the cherry tomatoes better.
It’s not necessary to use a nozzle, but if you want to make the recipe more elegant, you can use a star nozzle.
Fill the cherry tomatoes with plenty of cream.
Let them rest in the refrigerator, preferably covered, for at least 30 minutes.

What can I substitute for the cherry tomato pulp if I don’t like it?
With one or two tablespoons of extra virgin olive oil, depending on the consistency of the cream.
If you use tuna in oil, drain it into a bowl and use its oil, adding it little by little until you get the desired consistency.