Tuna and caper stuffed tomatoes

David Rocco scoops out tomatoes and stuffs them with tuna and capers in home-made mayonnaise for a perfect lunch-time treat
By David Rocco
Tuna and caper stuffed tomatoes
  • Rating:
  • Serves: 4
  • Prep Time: 20 minutes
  • Effort: easy


  • 3 egg yolks
  • 235 ml extra virgin olive oil
  • 1/2 lemon, juice only
  • 4 large firm tomatoes
  • 2 large tins tuna, packed in olive oil
  • 1 bunch flat-leaf parsley, finely chopped
  • 3 tbsp capers


1. To make the mayonnaise beat egg yolks in a mixing bowl. Then drizzle extra virgin olive oil in a thin steady stream while continuously whisking the yolks.

2. Add a pinch of salt, freshly squeezed lemon juice and continue to whisk the mixture until well blended and creamy.

3. Cut off the top 1/3 part of each tomato. Then carefully scoop out and discard the inside of each tomato with a spoon.

4. To make the filling, drain the tuna from the oil and place tuna in a bowl. Then add parsley, 2 tablespoons of chopped capers, and 3/4 of the mayonnaise. Mix well.

5. Spoon the mixture into the tomato shells. Top with the remaining mayonnaise and capers.

Rate This Recipe