Tuna and mozzarella stuffed tomatoes are a delicious and easy appetizer that are perfect for any occasion. The combination of the juicy cherry tomatoes, savory tuna, and creamy mozzarella cheese creates a burst of flavors in your mouth.
I love making these in the summer when fresh tomatoes are abundant, it’s a healthier, quick and easy recipe, it can also make a satisfying meal that’s perfect for lunch, dinner, or a light summer snack. And of course as an appetizer!
Ingredients to make Tuna Mozzarella Stuffed Tomatoes
- Cherry tomatoes – you could substitute with larger tomatoes or grape tomatoes
- Parsley – chopped fresh Italian parsley also known as flat leaf parsley
- Olive oil – good quality extra virgin olive oil
- Tuna – in water or oil, trained well
- Mayonnaise – whole or light mayonnaise
- Mozzarella – fresh mozzarella cubed
- Salt & pepper – for adding flavor
- Fresh basil
How to make Stuffed Tomatoes
With a sharp paring knife cut off the top of the tomato (just the top part, like a hat) and remove the inside of the tomato.
Turn tomatoes upside down on a rack to drain for approximately 10 minutes. Return to upright position and sprinkle with a little salt, pepper and oregano.
Place a basil leaf on every toothpick then poke the toothpick through the middle of the tomato top, continue with every toothpick.
In a blender or food processor add the parsley, oil, tuna (well drained) and mayonnaise, blend until the mixture is nice and creamy.
Move the mixture to a medium bowl, add the cheese and gently combine.
Divide the mixture between every cherry tomato.
Replace with the top of the basil/tomato. Serve immediately or cover with plastic and refrigerate until serving.
Stuffed Tomato recipe FAQs
Yes, fresh tuna can be used instead of canned tuna. Just make sure the tuna is cooked thoroughly before using it in the recipe.
Yes, you can use any type of cheese that you prefer or have on hand. Feta, goat cheese, cheddar or even parmesan cheese would be good options to try in this recipe.
You can use a small spoon or a melon baller to carefully scoop out the seeds and pulp from the cherry tomatoes. Then, turn them upside down onto a wire cooling rack to drain completely.
Yes, you can make the filling and hollow out the cherry tomatoes up to a day in advance. It’s a good idea to store them separately and fill the tomatoes just before serving.
Yes, you can customize the filling to your liking by adding ingredients such as chopped fresh herbs, celery, pickles, cucumber, or olives.
Yes, you can use larger tomatoes, but you may need to adjust the amount of filling.
How long can I store the stuffed tomatoes?
The stuffed cherry tomatoes can be stored in the refrigerator for up to 2 days in an airtight container.
I hope you enjoy these Tuna Mozzarella Stuffed Tomatoes as an appetizer or even a simple lunch idea.
Tuna Mozzarella Stuffed Cherry Tomatoes
- 16-20 large cherry tomatoes
- 2-3 tablespoons freshly chopped Italian Parsley
- 1 teaspoon olive oil
- 2 small cans tuna in water (5 ounces cans)
- 4 teaspoons mayonnaise
- ½ cup chopped fresh mozzarella
- 16 small fresh basil leaves
- 16 toothpicks
- With a sharp knife cut off the top of the tomato (just the top part, like a hat) and remove the inside pulp and seeds. Turn tomatoes upside down on a rack to drain for approximately 10 minutes. Return to upright position and sprinkle with a little salt and oregano.
- Place a basil leaf on every toothpick then poke the toothpick through the middle of the tomato top, continue with every toothpick.
- In a blender or food processor add the parsley, oil, tuna (well drained) and mayonnaise, blend for approximately 7 or 8 seconds, until mixture is nice and creamy. Move to a bowl and stir in the chopped mozzarella cheese.
- Divide the mixture between every cherry tomato and replace with the top of the basil/tomato. Serve immediately or cover with plastic and refrigerate until serving. Enjoy!
Adapted from Ricette Tradizionali Giornale, Updated from June 13, 2016.