Stuffed tomatoes with rice salad, fresh, colorful, and very easy to prepare, are one of those recipes that immediately bring summer to mind.

In this simple and tasty version, I chose a filling of rice, tuna, tomato pulp, hard-boiled eggs, and a touch of mayonnaise, for a complete yet light main dish, ideal to prepare in advance and enjoy cold.

This recipe is perfect even for beginners in the kitchen: just a few ingredients, no complicated cooking, and a bit of time to cool the rice and let the filling absorb all the flavors. The tomatoes are the stars: firm, perfectly ripe, and easy to hollow out, they embrace the salad with all its flavor. The result is a balanced, nutritious, and irresistible dish.

Stuffed tomatoes with rice salad are perfect for a quick lunch, a picnic, or a light dinner. They can be prepared in advance, stored in the fridge, and even taken out. And let’s face it: served this way, they always look great on the table!

At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have any other doubts or curiosities, leave a comment or use the contact form you find at the end of the page.

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Difficulty: Very easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 4 pieces
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

243.03 Kcal

calories per serving

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Energy 243.03 (Kcal)
Carbohydrates 34.94 (g) of which sugars 2.72 (g)
Proteins 14.17 (g)
Fat 4.84 (g) of which saturated 1.47 (g)of which unsaturated 2.92 (g)
Fibers 1.83 (g)
Sodium 242.03 (mg)

Indicative values for a portion of 150 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 Rice Salad

4 tomatoes (for rice)
3/4 cup rice
2 eggs
2 tablespoons mayonnaise
3.5 oz tuna in oil
1 sprig basil (optional)
to taste salt

Tools

Pot
Colander
Small pot
Bowl

Recipe for Stuffed Tomatoes with Rice Salad

Start preparing the stuffed tomatoes with rice salad by cutting the tops off the tomatoes – in Rome, this variety is actually called “for rice”, they are fairly large cluster tomatoes – and hollowing them out with a small knife and spoon.
Keep the pulp that you will use later, salt the tomatoes, invert them, and let them drain for about an hour.
Meanwhile, prepare the hard-boiled eggs: I put them directly on the heat with water without waiting for it to boil and cook them for 15 minutes.
Once cooked, let them cool, peel, and chop them.
Cook the rice with your preferred method: in salted boiling water, by absorption, or with a rice cooker.
Let the cooked rice cool slightly, then season it with a bit of mayonnaise.
Chop the reserved tomato pulp and add it to the rice.
Mix well to combine the ingredients.
Continue by adding the chopped hard-boiled eggs and tuna to the rice bowl.
Finish with fresh basil leaves, torn by hand.
Mix again.
Take the tomato shells and fill them with the rice salad.
Serve the stuffed tomatoes with rice salad immediately or store them in the fridge until ready to serve.