Pomodori al Tonno – Tuna Stuffed Tomatoes

Tired of summer’s tomatoes yet? Me neither! I came across this simple and pretty snack/appetizer/light meal on Aglio, Olio e Peperoncino and decided it was my next tomato meal. And because everything sounds better in Italian!

This is barely a recipe, more of a suggestion for a food preparation. But upon showing up in the work lunchroom with these, there were plenty of ooos and ahhs so I decided they were worth a post.

These were kind of jumbo sized roma tomatoes, making them less of an amuse buche and more of an open-wide-la-buche, so I cut them in half.  As for the tuna fish salad, everyone has their own version, and it is one of those foods that I am extremely finicky about, dating to my childhood. So make your favorite and stuff it into a ripe tomato, enjoying the last days of summer!

Pomodori al Tonno – Tuna Stuffed Tomatoes (from Aglio, Olio e Peperoncino)

3-4 small roma tomatoes per diner
1-2 cups prepared tuna fish salad, according to taste

Cut the tomatoes in half and scoop out the insides; on the pointed end of the tomato, slice off a bit to create a flat base. Stuff tomatoes with tuna fish salad and serve.


Recipes currently inspiring me:

Sugar Plum Crepes with Ricotta and Honey at Smitten Kitchen
Grilled Sesame Lime Shrimp and Cucumber Skewers at The Perfect Pantry
Lamb Kebabs at Thyme for Cooking

This entry was posted in Fish, Hors d'oeuvres, Italian, Quick, Side, Vegetables. Bookmark the permalink.

2 Responses to Pomodori al Tonno – Tuna Stuffed Tomatoes

  1. love tuna stuffed tomatoes…my mom always made them for my lunches.

  2. Nutmeg Nanny says:

    I love tuna stuffed tomatoes! One of my favorite summertime meals 🙂

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