Cherry tomatoes stuffed with tuna sauce are delicious and savory, a fresh and enticing appetizer ideal for serving in the summer and perfect for enhancing your buffet. The recipe is very simple and requires little time; to prepare these tasty cold stuffed tomatoes you will need only 4 ingredients.
Tomatoes are the main ingredient, choose your preferred ones as long as they are sweet and have a thin skin. I used very small cluster tomatoes but piccadilly or cherry tomatoes are also great, two varieties I love and use to prepare many recipes like puff pastries with cherry tomatoes, stracchino, and olives.
The tuna sauce I filled them with is not the original Piedmontese recipe but a very quick version that is just as good and tasty.
Are you ready to enjoy my delicious no-cook finger food? I can’t wait! I also leave you some reading ideas to enjoy under the umbrella.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Hours
- Preparation time: 10 Minutes
- Portions: 4/6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 140.68 (Kcal)
- Carbohydrates 21.14 (g) of which sugars 3.76 (g)
- Proteins 8.51 (g)
- Fat 2.41 (g) of which saturated 0.35 (g)of which unsaturated 1.27 (g)
- Fibers 3.15 (g)
- Sodium 170.00 (mg)
Indicative values for a portion of 100 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
- 16 cluster tomatoes (small)
- 1/2 cup mayonnaise
- 5.3 oz tuna in oil (drained)
- 1 tablespoon capers in salt
- 16 capers (for decoration)
- 16 leaves basil (small, for decoration)
Tools
- 1 Immersion Blender
- 1 Cutting Board
Procedure
Rinse the capers under running water and dry them using two sheets of paper towels.
Chop the well-drained tuna and place it in the immersion blender glass, add the capers, mayonnaise, and blend everything until you get a thick and homogeneous sauce.
Tuna sauce is ready, keep it in the fridge until use.
Wash and dry the tomatoes, cut the top off and set it aside (you can dice them, season them, and serve them on some slices of toasted bread).
Using a teaspoon, gently scoop the inside of the tomatoes to remove the water and seeds, lightly salt them and place them on a rack to drain for 15 minutes.
Stuff the cherry tomatoes with the tuna sauce, then garnish them with a caper and a basil leaf. The cherry tomatoes stuffed with tuna sauce are ready to serve.
Advice
Storage
The cherry tomatoes can be safely stored in the fridge for a couple of days, but I personally prefer to fill them right before serving because the acidity of the tomato tends to change the flavor of the filling.
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