Tuna stuffed tomatoes with leccino olives, an easy and quick summer dish, no cooking required!
Try the stuffed cherry tomatoes with tuna, filled with a creamy tuna spread.
If you don’t know what to prepare on hot summer evenings, here is an easy and quick recipe that requires very little preparation time, also ideal as an appetizer or for a “grab and go” dinner.
Simply mix the ingredients together.
For optimal results, I recommend cleaning and draining the tomatoes in a bowl using a sieve, without the pulp.
You can also do this step in advance and store the tomatoes in the refrigerator, covered with a cloth.
If you like summer recipes with tomatoes, here are some ideas for inspiration.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4 pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 round tomatoes
- 4.2 oz tuna in water (drained)
- 1 oz olives (pitted leccino, or to your liking)
- 1.4 oz mozzarella balls
- 3 tbsp extra virgin olive oil
- to taste fine salt
- to taste basil
Tools
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Spoon
Steps
To make the Tuna Stuffed Tomatoes with Leccino Olives, first wash the tomatoes thoroughly, dry them, and remove the caps.
Remove the pulp by cutting with a knife.
You can blend it to enrich a sauce.
In the bowl, place the previously drained tuna, pitted olives, chopped mozzarella balls, and basil.
Add salt to taste, clean basil with a damp cloth, coarsely chopped, and mix very well.
Fill the well-drained tomatoes, as mentioned in the description, trying to distribute the filling evenly.
You can prepare this recipe in advance and store it in the refrigerator in an airtight container for up to 24 hours.
