Tuna-Stuffed Tomatoes

tuna-stuffed-tomatoes Photo: Levi Brown


  • 8 small tomatoes
  • 2 3-oz. cans oil-packed tuna, drained
  • 10 pitted kalamata olives, minced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon capers, drained, rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon minced fresh thyme leaves
  • Salt and pepper


1. Line a baking sheet with paper towels. Cut a thin slice off the top of each tomato. Gently scoop out tomato seeds and pulp, leaving shell intact. Set shells cut side down to drain on paper towels.

2. Mix tuna, olives, parsley, capers, olive oil, thyme and pepper, breaking up large chunks. Season with salt and additional pepper, if desired.

3. Spoon tuna mixture into tomatoes and serve.

  • Prep Time:
  • Yield: Serves: 4 (serving size: 2 small tomatoes, scant 1/2 cup tuna filling)

Nutritional Information

Calories per serving: 169
Fat per serving: 10g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 13g
Carbohydrate per serving: 8g
Fiber per serving: 2g
Cholesterol per serving: 13mg
Iron per serving: 1mg
Sodium per serving: 432mg
Calcium per serving: 27mg