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Stuffed Greek Tuna Tomatoes (No-Bake)

Here's how you make Stuffed Greek Tuna Tomatoes (No-Bake)
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  • Servings: 6
  • Prep: 90m
  • Cook: 0m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 6 medium to large ripe red tomatoes (do not use Roma/plum tomatoes)
  • 2 tablespoons capers
  • 1/4 cup toasted pine nuts
  • 2/3 cup flat-leaf parsley, chopped
  • 1/2 teaspoon dried oregano (rubbed between fingers to release the flavor)
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 (5 ounce) cans oil-packed tuna
  • Salt and fresh ground pepper to taste or use lemon pepper
  • Crumbled feta cheese, optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Slice about 3/4-inch off the top of each tomato (reserve the tops)

  • Step 2: Using a spoon carefully scoop out the inside pulp and discard.

  • Step 3: Sprinkle the insides of each tomato lightly with salt, then place each tomato upside down on paper towels to drain for 1 hour.

  • Step 4: In a medium bowl flake the tuna with a fork then add in capers, pine nuts, parsley, oregano, minced garlic, olive oil and lemon juice; mix to combine then season with salt and fresh ground black pepper.

  • Step 5: Turn the tomatoes right-side up and sprinkle the insides with black pepper.

  • Step 6: Spoon the tuna mixture evenly into the tomatoes.

  • Step 7: Sprinkle a small amount feta cheese on top if desired.

  • Step 8: Cover with reserved tomato tops.

We hope you enjoy this recipe!

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