Tomatoes with tuna sauce, the quick recipe for a summer cold dish
Summer calls for fresh, quick, and, why not, even a bit smart dishes.
Tomatoes with tuna sauce are exactly that: a real ace up your sleeve when the heat is felt, and the desire to stay at the stove vanishes, but not the desire to eat something super tasty.
Imagine the freshness of a ripe and juicy tomato meeting the enveloping creaminess of a homemade tuna sauce, with the saltiness of capers and the pungent note of parsley.
A symphony of flavors that conquers you at the first taste!
This recipe requires no cooking, it’s prepared in less than 15 minutes and is perfect to serve as a light appetizer, a main course, or even as a tasty side dish for a summer barbecue.
And, let’s face it, it’s also an excellent low-cost solution that allows you to bring something special to the table without spending a fortune.
The magic of this dish lies in its simplicity: few quality ingredients that enhance each other.
I suggest a slightly revised version of the classic sauce, enriched with lemon zest and a touch of mustard, which gives it an unexpected depth of flavor.
The preparation is so simple that you can’t go wrong: the only real “work” will be finding beautiful, ripe, and seasonal tomatoes.
I really love oxheart or ribbed tomatoes, which with their firm and meaty flesh are perfect for slicing and hold the sauce well.
But don’t worry, even classic round tomatoes will do just fine!
Get ready to clean the plate with a piece of bread, because this recipe is addictive!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 145.41 (Kcal)
- Carbohydrates 7.51 (g) of which sugars 1.58 (g)
- Proteins 16.37 (g)
- Fat 5.31 (g) of which saturated 0.82 (g)of which unsaturated 3.00 (g)
- Fibers 1.46 (g)
- Sodium 222.91 (mg)
Indicative values for a portion of 125 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 sauce
- 4 tomatoes (oxheart, ribbed or round)
- 0.7 oz salted capers
- 1 tbsp chopped parsley
- 2 tbsp extra virgin olive oil
- 1 pinch black pepper (ground)
- 7 oz tuna in oil (drained weight)
- 0.5 cup mayonnaise
- 1 tbsp Dijon mustard (optional)
- 1 tsp lemon zest
- 2 fillets anchovies in oil
Tools
- Food Scale
- Cutting Board
- Knife
- Small Bowl
- Immersion Blender
- Salad Bowl
How to Prepare Stuffed Tomatoes with Tuna Sauce
Wash and dry the tomatoes well. Slice them not too thin, about 0.4 inches. Place them on a plate or cutting board covered with paper towels and sprinkle with a pinch of salt. Let rest for about 15-20 minutes, so they lose excess water and remain firm.
In the meantime, desalt the capers by rinsing them well under running water. In a blender or with an immersion blender, blend the drained tuna, mayonnaise, mustard, anchovy fillets, and lemon zest until smooth and homogeneous. If the sauce is too thick, you can add a drizzle of olive oil or another half tablespoon of mayonnaise. Taste and adjust the salt and pepper if needed.
Finely chop a handful of fresh parsley. In a small bowl, combine the desalted capers, chopped parsley, and a drizzle of extra virgin olive oil. Now it’s time to assemble the dish! Dry the tomato slices with another layer of paper towels and place them on the serving plate. Cover each slice with a generous layer of tuna sauce and, to finish, sprinkle with the seasoned capers and parsley.
Serve the tuna-covered tomatoes immediately, preferably well chilled. For a chef’s touch, add a pinch of flaked salt and a drizzle of raw oil just before serving.
INGREDIENT NOTES AND SUBSTITUTIONS
Tomatoes: Choose firm-fleshed tomatoes, such as oxheart or ribbed, which can hold the sauce and not fall apart. If you can’t find them, round tomatoes are a great alternative.
Tuna: Choose a good quality tuna in oil, preferably in glass, which will make a difference in the flavor of the sauce. Drain it well before using.
Anchovies: If you don’t like the strong flavor of anchovies, you can reduce the quantity or alternatively use a small anchovy paste.
Mayonnaise: For a lighter version, you can replace classic mayonnaise with whole Greek yogurt, which will make the sauce more acidic and fresh while keeping it creamy. In this case, you might omit the mustard.
Capers: Use salted capers, as they have a more intense flavor and are firmer. If you only have pickled ones, rinse them very well and squeeze them to remove the overly acidic taste.
Storage
You can store the tuna-covered tomatoes in the refrigerator in an airtight container for a maximum of 1-2 days. However, it’s a dish that gives its best when freshly prepared. If you want to get ahead, you can prepare the tuna sauce a day in advance and store it in the fridge. Then, you just need to slice the tomatoes and assemble the dish at the last moment.
Creative Variations
Tuna-covered tomatoes with hard-boiled eggs: For a richer main dish, you can add hard-boiled eggs cut into wedges or slices.
Vegetarian version: Replace the tuna with 200g of boiled chickpeas, blending them with the mayonnaise and other ingredients. You will get a delicious vegan or vegetarian sauce.
Party dish: Serve the tuna sauce in a separate bowl, letting diners use it to dress the tomatoes, maybe alternating slices of tomato and grilled zucchini for an extra touch.
Usage and Pairings
Tuna-covered tomatoes are perfect as an appetizer for a summer dinner, as a light main course for a quick lunch, or as a tasty side dish. The best pairing is certainly with rustic bread or crunchy croutons, perfect for “cleaning the plate.” If you want a more particular pairing, you can accompany them with a glass of fresh and fruity white wine, such as a Vermentino or a Pinot Grigio.
Recipe Origins and History
The recipe for tuna-covered tomatoes has its roots in Italian culinary tradition, particularly Piedmontese, which also gave rise to the famous vitello tonnato. This lighter, summer variation was born as a poor and recovery dish, ideal for using simple and seasonal ingredients. The idea of combining tuna sauce, a preparation already rich and flavorful in itself, with the freshness and acidity of raw tomato, is a stroke of genius that combines the best of Northern tradition with Mediterranean flavors.
FAQ (Questions and Answers)
Can I use natural tuna?
Sure, natural tuna is just fine for an even lighter version. However, I suggest adding a drizzle of extra virgin olive oil to the sauce to make it more creamy and flavorful.
Can I prepare tuna-covered tomatoes in advance?
I recommend preparing only the tuna sauce in advance and storing it in the fridge. Slice the tomatoes and assemble the dish just before serving, so the tomatoes stay firm and the sauce does not become watery.
What is the secret to a perfect tuna sauce?
The secret is to use quality ingredients, especially the tuna. Blend the sauce until it is completely smooth and homogeneous. If you like a more intense flavor, you can increase the amount of anchovies and capers.
