TUNA AND POTATO STUFFED TOMATOES with raw tomatoes, cold, simple, and tasty, great as an appetizer and perfect as a main dish for a summer dinner.
Tuna stuffed tomatoes with potatoes are one of my favorite summer recipes: fresh, light, and perfect when you don’t feel like turning on the oven! They are quick to prepare and ideal as an appetizer or a cold main dish.
Just boil the potatoes, mash them, and mix with tuna, capers, mayonnaise (or Greek yogurt if you want them lighter), and you’re done. Fill the raw, firm, and ripe tomatoes, and place them in the fridge for about half an hour. The colder they get, the better they taste!
The tuna and potato stuffed tomatoes are a fresh and quick recipe, perfect to serve in summer or for a quick lunch. Great for a cold buffet or a light dinner, they are always a hit!
Follow me in the kitchen; today we have tuna and potato stuffed tomatoes.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer, and Autumn
Ingredients
- 4 tomatoes (beefsteak or small)
- 1 potato
- 2.8 oz tuna
- 0.2 oz salted capers
- 1 tablespoon mayonnaise
- salt
- pepper
- 1 tablespoon black olives
Steps
Wash the tomatoes and cut off the top (set aside).
Scoop them out with a teaspoon, removing the seeds and some of the pulp (you can use it in another recipe or blend it into the filling).
Lightly salt the inside and place them upside down on paper towels to drain.
Boil the potato with the skin in salted water for 20-25 minutes or until it becomes soft.
Peel it and mash with a fork or potato masher.
In a bowl, combine mashed potato, drained tuna, chopped capers and olives, and some parsley or basil.
Add mayonnaise if you like, or just a drizzle of olive oil.
Season with salt and pepper and mix until you get a homogeneous mixture.
Dry the inside of the tomatoes well.
Fill with the tuna and potato mixture.
Replace the tops, or serve open topped with parsley leaves.
Store in the fridge for at least 1 hour before serving. They are also great the next day!
Bon appetit
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TUNA AND POTATO STUFFED TOMATOES
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TUNA AND POTATO STUFFED TOMATOES
Can I prepare the stuffed tomatoes in advance?
Yes, you can prepare them even 4-5 hours in advance and store them in the fridge. In fact, the longer they rest, the more flavorful they become.
What type of tomatoes should I use for this recipe?
Round and firm tomatoes like beefsteak or small oxheart are best. They should be ripe but not too soft.
How can I make the stuffed tomatoes lighter?
You can replace mayonnaise with Greek yogurt or low-fat ricotta. Add fresh herbs for more flavor and lightness.
Can the stuffed tomatoes be frozen?
No, it’s not recommended. Raw tomatoes and potato-based filling don’t freeze well.
What can I pair with cold stuffed tomatoes?
Great with mixed salad, crusty bread, or a light second dish like hard-boiled eggs or fresh cheese.
