Cold tuna stuffed tomatoes perfect to serve as an appetizer, at a buffet, or to accompany a tasty aperitif. These cherry tomatoes with tuna sauce without mayonnaise are also light as they have ricotta instead of mayonnaise. The tuna sauce with ricotta is also great to serve with Vitello Tonnato or with Tuna Chicken and is perfect if you’re looking for a light version. To prepare the stuffed tomatoes with tuna and ricotta, I used cherry tomatoes, but you can use grape tomatoes, datterini, or a mix. I recommend preparing the stuffed tomatoes with tuna sauce at least 6 hours in advance so they have time to chill in the fridge and the tuna sauce becomes more compact and tasty. Now let’s see how to make cold tuna stuffed tomatoes, and if you try them, let me know. Barbara

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Difficulty: Very Easy
Cost: Economical
Rest time: 6 Hours
Preparation time: 10 Minutes
Portions: 4
Cooking methods: No-cook
Cuisine: Italian
Seasonality: All Seasons

Ingredients to prepare tuna stuffed tomatoes

9 oz cherry tomatoes
1/2 cup cow's milk ricotta
3 oz tuna in oil
1.75 oz Taggiasca olives
1/3 oz capers (plus extra optional for decoration)

How to prepare tuna stuffed tomatoes

Let’s start by preparing the Cold tuna stuffed tomatoes, wash the tomatoes, cut them in half, and remove the inner part of the cherry tomatoes using a corer or a knife. The removed part can be used to make a pasta sauce, don’t throw it away.
Then place the hollowed tomatoes on the serving dish.
Pour the drained tuna from its oil into the blender jar,
the olives,
and the capers, blend everything until you get a cream.
Pour the ricotta into a bowl and add the tuna, olive, and caper cream you just prepared.
Mix well to obtain a smooth ricotta tuna cream.
Fill the tomatoes using a teaspoon or a piping bag if you prefer,
if desired, you can add a caper or an olive depending on your preference.
Place the Cold tuna stuffed tomatoes in the refrigerator for at least 6 hours before serving.