TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 cans (6-1/8 ounces each) water-packed tuna, drained
  • 1/2 cup seasoned dry bread crumbs
  • 1/4 cup chopped onion
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Italian seasoning
  • 1 egg, beaten
  • 4 medium fresh tomatoes
  • 1 cup (4 ounces) shredded mozzarella cheese
  • Sour cream, optional

Nutritional Facts

1 each: 238 calories, 9g fat (4g saturated fat), 88mg cholesterol, 397mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 21g protein.


  1. In a bowl, separate tuna into very small pieces. Add bread crumbs, onion, mustard, cayenne pepper, Italian seasoning and egg; mix well. In a medium saucepan, cook mixture for 2-3 minutes over medium heat. Set aside. Slice off 1/2 in. of each tomato top. Leaving a 1/4-in.-thick shell, scoop out pulp and discard. Spoon tuna mixture into shells and place in a baking dish. Top with mozzarella cheese and brown lightly under broiler. Garnish with sour cream if desired. Yield: 4 servings.
Originally published as Tuna-Stuffed Tomatoes in Bountiful Harvest Cookbook 1994, p14

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Motorhomegal User ID: 2005041 14295
Reviewed Jun. 15, 2010

" This sounded really good but not sure about only cooking that GLOP with the raw egg in it for 2 or 3 minutes. Then putting it under the broiler to just brown the cheese topping wouldn't further cook it.  Might rethink it and sub something else for the raw egg.  Anyone else have a thought on the matter ???

goodfoodshows User ID: 5184780 39956
Reviewed Jun. 14, 2010

"I added minced shallots instead of the onion and diced celery, drizzled a little E.V.O.O. over the top and baked for 20 min. before broiling - FANTASTIC!! Also used provolone cheese with the mozzarella, and yummo!!"

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