I have always found Stuffed Tomatoes with Tuna already prepared by my mother on the table; honestly, I had never made them myself. Then, a few years ago, while I was grocery shopping, I saw those beautiful red ripe tomatoes looking at me suspiciously. So I decided to take them and finally try this recipe. My mother used to add some capers or black olives, but I opted for simplicity of flavors without too much saltiness.
The cooking time is about 30 minutes, so if you prepare them to enjoy hot, keep this timing in mind. I hope you like them as much as I do, and especially that when you enjoy them, you think of your loved ones in your family.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 291.18 (Kcal)
- Carbohydrates 27.45 (g) of which sugars 11.09 (g)
- Proteins 21.00 (g)
- Fat 7.68 (g) of which saturated 0.99 (g)of which unsaturated 0.69 (g)
- Fibers 5.40 (g)
- Sodium 1,012.91 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Tomatoes with Tuna for one person:
- 3 ripe, fresh tomatoes
- 3 oz natural tuna
- 2 teaspoons mayonnaise
- 1 teaspoon ketchup
- 1 pinch salt
- 1 pinch black pepper
- A few leaves marjoram
- A few leaves parsley
- as needed extra virgin olive oil
- 1 espresso cup vegetable broth
- 1 espresso cup white wine
- as needed breadcrumbs
Tools
- 1 bowl
- 1 Non-stick rectangular baking pan
- 1 vegetable corer
- 1 spoon
- 1 knife
- 1 strainer
Preparation of Stuffed Tomatoes with Tuna:
Preheat the oven in static mode at 356°F.
Wash the tomatoes well and dry them with a cloth or paper towel. With a knife, remove the top part of the three tomatoes. Then, using the vegetable corer, hollow out the tomatoes, being careful not to break the base or the edges. Put everything in a bowl, discard only the top part of the tomato.
Now take a strainer and drain the tuna into it, gently pressing with a teaspoon, then add it to the bowl along with two teaspoons of mayonnaise and the teaspoon of ketchup.
Sprinkle with a pinch of salt and pepper, add some finely chopped parsley leaves and marjoram leaves, in my case, dried.
Mix everything, adding the breadcrumbs last. You can do this step with a spoon or your hands; you should reach a not too lumpy consistency.
Now take a baking dish, line it with parchment paper, and place the three tomatoes, fill them with the tuna, and sprinkle with a few marjoram leaves.
Moisten the bottom with the espresso cup of white wine and the espresso cup of vegetable broth while drizzling a few drops of extra virgin olive oil only on the tomatoes, without soaking them too much.
At this point, bake for about 30 minutes at 356°F in static mode.
Enjoy your meal!!!
For very ripe tomatoes, 20-25 minutes may be enough. In my case, since they were nice tomatoes not too ripe, 30 minutes were necessary. Serve the tomatoes hot or cold, it’s up to you.
Other recipes:
If you like tomatoes, you can also try this recipe: Tasty Grilled Tomatoes
