Tuna-Stuffed Tomato Cups with Olive Oil and Herbs
Ripe tomatoes hollowed into cups and filled with a bright, herby olive-oil tuna salad. Canned tuna makes this a selenium-rich, protein-packed Mediterranean breakfast that comes together in minutes.
- Prep
- 12 min
- Cook
- 0 min
- Total
- 12 min
- Servings
- 1
Ingredients
- 2medium (250 g total)ripe tomatoes
- 120gcanned tuna in water, drained (1 standard can)
- 1tbsp (14 g)extra-virgin olive oil
- 2tbsp (8 g)fresh flat-leaf parsley, finely chopped
- 4leaves (3 g)fresh basil, torn
- 1tbsp (10 g)red onion, finely diced
- 1tsp (5 g)capers, drained and chopped (optional)
- 2tsp (10 ml)fresh lemon juice
- 1pinchblack pepper
- 1pinchsea salt (optional, to taste)
Instructions
- 01
Slice the top off each tomato and gently scoop out the seeds and inner flesh with a small spoon to make hollow cups. Roughly chop a little of the scooped flesh to fold back into the filling, and discard the watery seeds.
- 02
Set the tomato cups upside down on a paper towel for a minute to drain excess liquid so the filling stays bright, not soggy.
- 03
In a bowl, flake the drained tuna with a fork. Add the olive oil, lemon juice, parsley, basil, red onion, capers, reserved chopped tomato flesh, and black pepper.
- 04
Mix until the tuna is evenly coated and herby. Taste and add a small pinch of salt only if needed.
- 05
Spoon the tuna salad into the tomato cups, mounding it slightly on top. Finish with an extra basil leaf and a light grind of pepper, and serve right away.
Nutrition (per serving)
- Calories
- 295kcal
- Protein
- 31g
- Carbs
- 11g
- Fat
- 14g
- Fiber
- 3g
- Selenium
- 96mcg
- Zinc
- 1.1mg
- Iron
- 1.7mg
- B12
- 2.6mcg
- Iodine
- 14mcg
- Sodium
- 420mg
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