Tuna Stuffed Tomatoes for 2 Recipe

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“This standby is always a good choice for a quick lunch," says Molly Seidel, Edgewood of New Mexico. “It’s quick, refreshing and satisfying.” Better still, it gets one more Easter egg off your hands!
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 2 large tomatoes
  • 1 can (5 ounces) albacore white tuna in water
  • 1 whole dill pickle, chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped onion
  • 1 tablespoon prepared mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 hard-boiled large egg, chopped

Nutritional Facts

1 each: 399 calories, 28g fat (5g saturated fat), 152mg cholesterol, 1077mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 25g protein.


  1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain.
  2. In a small bowl, combine the tuna, pickle, mayonnaise, onion, mustard, salt and pepper. Gently stir in egg; spoon into tomato shells. Yield: 2 servings.
Originally published as Tuna-Stuffed Tomatoes in Simple & Delicious March/April 2008, p52

Light-Bodied White Wine

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

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