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tuna stuffed tomatoes (tomates rellenos con atun)

(5 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Tomates Rellenos con Atun is popular in many Latin American countries. They can be stuffed with assorted ingredients, but tuna, beef and rice are perhaps the most common in Argentina. Also, they can be topped with cheese and broiled just long enough to soften the tomato skins and to melt the cheese. But most people prefer them fresh and served chilled. Tomates Rellenos con Atun is a really versatile dish too, in that it can be served as a side dish, appetizer, snack or even a quick lunch main dish. If you prefer, you can replace canned tuna with canned salmon for a flavor variation.

(5 ratings)
yield 8 serving(s)
prep time 25 Min
method No-Cook or Other

Ingredients For tuna stuffed tomatoes (tomates rellenos con atun)

  • 8 lg
    tomatoes
  • 2 lg
    hard-boiled eggs, peeled and chopped
  • 2 (12-oz) can
    tuna, drained
  • 1/4 cup
    low-fat mayonnaise (or as needed for consistency)
  • 4 clove
    garlic, minced
  • 1/2 cup
    fresh parsley, chopped
  • 1/2 tsp
    crushed red pepper flakes (optional)
  • 1/2 tsp
    salt, or to taste
  • 1/2 tsp
    black pepper, or to taste
  • 1 sm
    head of lettuce, chopped
  • 8 sprig
    fresh parsley (for garnish)

How To Make tuna stuffed tomatoes (tomates rellenos con atun)

  • 1
    Remove the tops from the tomatoes. Scoop out the seeds and tomato flesh, leaving hollow tomato skins (to hold the filling). Set tomatoes aside.
  • 2
    In a medium mixing bowl, combine the chopped eggs, tuna, mayonnaise, garlic, parsley, red pepper flakes (if using), salt and pepper. Add more mayonnaise if needed to reach proper consistency of a typical tuna salad.
  • 3
    Spoon the tuna mixture into the hollowed tomatoes. If not serving immediately, place the stuffed tomatoes on a platter, cover the platter with plastic wrap, and store in refrigerator.
  • 4
    To serve, arrange a bed of lettuce on 8 individual salad plates, and top each plate with a stuffed tomato. Garnish each with a sprig of fresh parsley, and serve immediately.
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