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Tuna Stuffed Tomatoes for 2

“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


  • 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


  • 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.
  • In a small bowl, combine the tuna, pickle, mayonnaise, onion, mustard, salt and pepper. Gently stir in egg; spoon into tomato shells.
Nutrition Facts
1 each: 399 calories, 28g fat (5g saturated fat), 152mg cholesterol, 1077mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 25g protein.

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