Tuna Stuffed Tomatoes

Mar 15, 2024

These Spanish-style stuffed tomatoes with tuna, olives, and parsley make for a nutritious and satisfying gluten- and dairy-free pescatarian dinner. Make the most out of those end of summer garden tomatoes with this healthy and delicious recipe!

This stuffed tomatoes recipe comes from my first year in Barcelona when I lived in a homestay. Our host, Maria, generously made an elaborate dinner for us every night. Many nights, we would eat these simple yet satisfying baked tomatoes as we lingered at the table, chatting and practicing Spanish with her and her husband, Jaime.

Maria served these stuffed tomatoes alongside Spanish rice to soak up the juices. There was always a simple salad, a loaf of bread from the bakery downstairs, and local wine or sangria to share.

Maria quickly learned about my passion for food and cooking. I cooked with her occasionally, paying attention to what was, for her, a matter of habit and muscle memory. I watched as she stuffed the tomatoes with an uncomplicated filling that held each ingredient in balance with another. She added lemon juice to brighten the richness of the tuna, sauteed onions, and reduced tomato pulp. Green olives provided salt and a touch of bitterness. Finally, she mixed in a small handful of parsley for its subtle herbaceous and peppery flavor.

No part went to waste! This stuffed tomato recipe, inspired from Maria’s kitchen, saves the tomatoes’ juice to flavor the filling. They’re perfect for dinner, lunch, breakfast–you name it. This simple recipe is sure to become a part of your kitchen too.

What my go-to recipes have in common is a short ingredient list, and this recipe is no exception. With just a few components, these simple stuffed tomatoes shine when you select exceptional ingredients.

Stuffed tomatoes only require thirty minutes of hands-on work. The oven preheats while you prepare the filling, and while they're baking, you can make some sides or just relax.

In my early cooking, I followed recipes to the letter, thinking that was how I would get them “right.” Nowadays, I view recipes as a guide or framework for a dish in addition to their intention when written. Here are some ideas for new directions you could take with this recipe in your kitchen:

If you want something all together different try our Greek Stuffed Tomato Recipe filled with ground beef and rice instead of tuna.

Sadly uncommon elsewhere, most restaurants in Spain offer a daily three-course lunch menu for a bargain. Stuffed tomatoes are one of the many typical options for a first course. If you’re planning a multi-course menu, take a cue from those restaurants because these tomatoes stuffed with tuna make an excellent starter.

For a full meal, serve them with a side of rice and a simple salad, like this vibrant saffron rice or Spanish rice and beans and lemon parmesan salad. The rice soaks up the juices from the tomatoes, and the salad gives the meal a refreshing crunch.

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Spanish

Spanish

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Finish with a drizzle of Spanish Extra Virgin Olive Oil

Bold and peppery, our Spanish olive oil is harvested from 100% Hojiblanca olives.