Here is a fresh, summery, and at the same time tasty dish: Tomatoes Stuffed with Tuna Sauce. They can be served as an appetizer or a main dish to enjoy with company on a warm summer evening. They are easy and quick to prepare, the only precaution is to use well-dried tomatoes, because once they are emptied of their pulp, they should be left to drain well, so they do not release their liquid once filled, compromising the consistency of the tuna sauce.

The beauty of this recipe is that the only thing to cook are the eggs, which once cooled, are blended with the other ingredients for the preparation of the sauce. My eggs were cooked in an Air Fryer and nothing prevents you from using the traditional method, but if you want to try in the fryer, in the steps you will find the reference link where I show you how simple and practical it is to prepare them.

Tomatoes Stuffed with Tuna Sauce can be prepared in advance and assembled just before serving. For example, you can hollow out the tomatoes the night before and leave them to drain in the refrigerator overnight. The sauce can also be prepared in advance and stored in the refrigerator, in its container covered with plastic wrap.

For this recipe, I used firm and ripe vine tomatoes, also San Marzano is perfect for this preparation. I did not add salt to the sauce, as the capers, even if desalted, remain quite salty, as do the anchovies. Adjust according to your taste as well.

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Difficulty: Very Easy
Cost: Inexpensive
Rest time: 3 Hours
Preparation time: 10 Minutes
Portions: 5
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: Summer, Spring, Summer

Ingredients

Ingredients for 5 stuffed tomatoes

2 hard-boiled eggs
0.7 oz capers in salt (10 to garnish the tomatoes)
5 anchovies in oil
2 tbsps extra virgin olive oil
2.5 oz tuna in oil
5 vine tomatoes (or San Marzano)
to taste salt

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Tools

What you need to prepare stuffed tomatoes

1 Hand Blender
1 Cutting Board
1 Knife
1 Teaspoon
1 Tablespoon
1 Air Fryer

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Steps

How to prepare tomatoes stuffed with tuna sauce

First, prepare the hard-boiled eggs I cooked them in the fryer, if you want to see the procedure click on the red link, otherwise put the eggs in a saucepan covering them completely with cold water, cook them for 9 minutes from boiling, place them under cold running water, and once cooled, peel them
Cut the eggs in half and place them in the hand blender cup
Add the capers, previously desalted in cold water for ten minutes, rinsed and squeezed, set aside a few for decoration. Add the anchovies, well-drained tuna, add the EVO oil, and start blending
You need to obtain a homogeneous and smooth sauce, with a dense and creamy consistency, not liquid. Cover with plastic wrap and store it in the refrigerator
Wash and dry the tomatoes
Remove the top cap with a knife
Use a teaspoon to hollow out the tomatoes of their pulp and seeds, being careful not to pierce them. After salting each one, place them upside down in a colander or rack, so they lose all their liquid and once filled, they won’t ruin the consistency of the sauce. Leave them like this for 2/3 hours in the refrigerator, preferably overnight.
After the resting time, take the well-dried tomatoes, add a pinch of salt to each, and fill them with tuna sauce using a spoon. Garnish with the capers set aside and enjoy your tomatoes stuffed with tuna sauce nice and fresh.
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