Savory tuna fish salad stuffed inside little cherry tomatoes, make a perfect appetizer bite. Your guests will love Tuna Stuffed Tomatoes! Plus this is a great appetizer to feed a crowd!
After a bit of a hiatus, it’s time again for the big February Secret Recipe Club reveal, and this month I had two blogs. Lucky me!
So if you missed the Moist Fresh Strawberry Muffins, be sure and check those out too.
In the meantime, this wonderful recipe for Tuna Stuffed Tomatoes comes from Laura, over at Mother Would Know.
I had Laura’s blog back in October, when we made her Banana Nut Bread which was SO good!
We had made a list of to-try recipes from her blog, and have been slowly wittling away at it.
We still need to try her Lamb Meatballs, Glazed Apple Cider Loaf Cake and Easy Lemon Chiffon Mousse.
Why we chose them:
We chose her Tuna Stuffed Tomatoes this time, because we almost made them last time we had her blog.
We were hosting a baby shower and needed something that would add some color to the table.
These suited our purpose nicely and were a big hit!
Laura, they were SO good and we will be doing them again for sure.
We made some mini ones with Cherry tomatoes and they worked out well. So cute!
They are super easy. Just whip up your tuna salad, if you have one you love, make that one instead.
Then simply fill the individual tomatoes up with the tuna and you’re good to go.
Serve on a large platter, top with some sliced green onion and your guests will be impressed with your beautiful presentation.
They not only look gorgeous but they taste incredible too and are super easy to whip up for a large crowd when you need a good appetizer recipe.
Recipe for Tuna Stuffed Tomatoes
Tuna Stuffed Tomatoes
Ingredients
- 8-10 Campari tomatoes this works with cherry tomatoes too for a smaller version
- 2 large hard boiled eggs chopped
- 1 5 ounce can of solid white meat tuna we prefer Albacore
- 2 teaspoons chopped fresh chives
- 1 tablespoons capers
- 1 ½ tablespoons mayonnaise
- Salt and pepper to taste
Instructions
- Wash your tomatoes and hollow them out. You need to do this carefully or you can easily pierce the skin. Discard the insides.
- Drain the juice out of the tomatoes.
- In a large bowl, put the chopped hard boiled eggs, and tuna and mix. Add the chives, capers and mayonnaise and blend together. Taste test. Add salt and pepper to taste.
- Stuff each tomato with the tuna salad mixture. Have it mound slightly at the top. Garnish the tomatoes with chopped chives.
- Refrigerate the stuffed tomatoes covered until ready to serve.
- Serve cold within a few hours.
Dorothy at Shockingly Delicious
Tuesday 2nd of February 2016
Fantastically colorful. LOVE the cherry tom idea. Wonderful pick for SRC!
Lori Hart
Monday 1st of February 2016
Love these tomatoes! This recipe sound like perfection.
Laura @MotherWouldKnow
Monday 1st of February 2016
Nicole, I love your choice - and many thanks for your kind words about my recipes. By coincidence, the original stuffed tomatoes on my blog were also for a baby shower. I'm doing a baby shower for the same mom next week (for her second child) and maybe I'll take your twist and do these in cherry tomatoes - that would be so cute! I feel lucky that you've been my partner twice:)
Anne @ Webicurean
Monday 1st of February 2016
These are very similar to the ones my mom used to make! I love the idea of adding capers. Can't wait to try this version!
Sid
Monday 1st of February 2016
I've got them bookmarked to make for one of our many food oriented gatherings. They would go over so well.