Celebrating Modern Jewish Living Through Food, Tradition, and Family
Tuna stuffed tomatoes are a great way to jazz up tuna and deliver a wow presentation! They make a beautiful display on a buffet table and can be made ahead.
The Backstory: The first time I made tuna stuffed tomatoes, I really did not know what I was doing. I decided to surprise my mom with this concoction, circa 1953. I was probably around 12 years old at the time. Mom ate it all And to my surprise, she told me I could make it for her again. But I never did. I tried out other dishes and she was gracious enough to always say that she liked them, but she always referred to that first dish as Tomato Surprise. More of the Backstory after the recipe…
Tuna Stuffed Tomatoes
- 4 large tomatoes.with the tops cut off and the inside seed discarded.
- 2+ 5 oz. cans of solid white tuna in water,, drained and chopped
- 2 tbsp. chopped onions
- 2 stalk celery, chopped.
- 1 carrot, peeled, grated
- 2+ tbsp. mayonnaise
- 1 tsp. yellow mustard to taste
- 1/4 tsp. black peper
- 1 11 oz. package of salad greens
Arrange salad greens on 4 plates. Place a tomato on top of salad greens.
Mix mayonnaise, mustard and black pepper together. Set aside. In a large bowl put in the tuna, onions, celery and carrot. Add the mayonnaise mixture and toss. Divide into 4 portions and fill the tomatoes.
…The Backstory continues: Years later, I made it for my daughter when she was about 15 years old and home sick from school. I made such a fuss over this, that I put it on a fancy plate and I put the fancy plate on a tray. I think I even gave her a flower in a bud vase and brought the tray to her room. I put the tomato’s top back on the tomato just so. My daughter, Jodi, (yes, Jodi Luber of this very website), just looked at me as I set down the tray in front of her and waited for her to react as if I had single-handily landed a shuttle on the moon. She simply stared as if I had lost my mind.
But you go ahead and enjoy this tasty stuffed tomato.