Tuna-Stuffed Cherry Tomatoes with Olive Oil and Parsley
Bite-size cherry tomatoes filled with creamy, lemony olive-oil tuna and fresh parsley — a quick Mediterranean mezze snack rich in selenium from the canned tuna.
- Prep
- 12 min
- Cook
- 0 min
- Total
- 12 min
- Servings
- 1
Ingredients
- 8wholecherry tomatoes (about 120 g)
- 1cancanned tuna in water, drained (100 g drained)
- 2tspextra-virgin olive oil (10 ml)
- 2tbspfresh parsley, finely chopped (8 g)
- 2tspfresh lemon juice (10 ml)
- 1pinchblack pepper
- 1pinchsalt (optional)
Instructions
- 01
Slice a thin cap off the top of each cherry tomato (or cut in half lengthwise). Using a small spoon, gently scoop out the seeds and inner pulp to create a little cup. Set the hollowed tomatoes upside down on a paper towel to drain for a minute.
- 02
In a small bowl, flake the drained tuna with a fork until fine. Add the olive oil, lemon juice, most of the chopped parsley (save a little for garnish), black pepper, and a pinch of salt if using. Mix into a moist, spoonable filling.
- 03
Spoon the tuna mixture into each tomato cup, mounding it slightly on top. Press gently so it holds.
- 04
Arrange on a small plate, scatter the reserved parsley over the top, and add a final drizzle of olive oil if you like. Serve right away, or chill for 10 minutes for a firmer bite.
Nutrition (per serving)
- Calories
- 219kcal
- Protein
- 25g
- Carbs
- 6g
- Fat
- 10g
- Fiber
- 2g
- Selenium
- 80mcg
- Zinc
- 1mg
- Iron
- 2mg
- B12
- 2.2mcg
- Iodine
- 13mcg
- Sodium
- 300mg
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