Mediterranean Tuna-Stuffed Tomatoes with Feta and Lemon

Why You’ll Love This Recipe

• Fresh and satisfying: Juicy tomatoes and bright lemony tuna salad feel light but filling.
• No cooking required: Perfect for hot days, quick lunches, or easy entertaining.
• Mediterranean flavors: Olive oil, feta, herbs, and olives deliver bold flavor with simple ingredients.
• Great for meal prep: Make the filling ahead, then stuff tomatoes right before serving.

Grocery List

• Produce: 4 large tomatoes, 1 cucumber, 1 small red onion, 1 lemon, 1 bunch fresh parsley
• Dairy: Feta cheese
• Pantry: Canned tuna (in water), extra-virgin olive oil, kosher salt, black pepper, Kalamata olives, whole-grain crackers

Full Ingredients

For the tomatoes

• 4 large ripe-but-firm tomatoes (about 10–12 oz / 280–340 g each)
• 1/4 tsp kosher salt (for lightly seasoning the tomato cavities)

For the Mediterranean tuna filling

• 2 cans tuna in water, 5 oz (142 g) each, drained very well
• 1/2 cup (75 g) cucumber, seeded and finely diced
• 1/4 cup (40 g) finely diced red onion
• 1/4 cup (10 g) chopped fresh parsley
• 1 1/2 tbsp (22 ml) fresh lemon juice
• 1 tsp finely grated lemon zest
• 3 tbsp (45 ml) extra-virgin olive oil
• 1/4 tsp black pepper, plus more to taste
• Kosher salt, to taste (start with 1/4 tsp, then adjust)
• 1/4 cup (30 g) feta cheese, crumbled

For serving

• 1/2 cup (75 g) pitted Kalamata olives
• 12 whole-grain crackers (about 4–5 oz / 115–140 g total)

Step-by-Step Instructions

Step 1: Choose and prep the tomatoes

Pick tomatoes that are ripe for flavor but still firm enough to hold their shape when stuffed. Wash and dry them. Using a sharp knife, slice off the top 1/2 inch (about 1 cm) of each tomato. If you’d like, set the tops aside for a rustic look when serving.

Step 2: Hollow out and drain

With a small spoon, carefully scoop out the seeds and soft pulp, leaving a sturdy shell (aim for about 1/4–1/3 inch / 6–8 mm thickness). Lightly sprinkle the inside of each tomato with a pinch of the 1/4 tsp kosher salt. Turn the tomatoes upside down on a plate or paper towel-lined tray and let them drain for 10 minutes. This helps prevent watery filling.

Step 3: Drain the tuna well

Open the tuna cans and drain thoroughly. For the best texture (not soggy), press the tuna gently in the can with the lid or a spoon to squeeze out excess liquid, then transfer it to a medium mixing bowl. Flake it into small pieces with a fork.

Step 4: Mix the bright Mediterranean dressing

Add the diced cucumber, red onion, and parsley to the bowl with the tuna. Add the lemon juice, lemon zest, olive oil, black pepper, and 1/4 tsp kosher salt (you can adjust later). Stir until everything is evenly combined and glossy from the olive oil.

Step 5: Fold in the feta

Add the crumbled feta and gently fold it in so you keep some small feta pieces intact. Taste and adjust seasoning with a pinch more salt and pepper if needed. (Keep in mind feta and olives are salty, so go slowly.)

Step 6: Stuff the tomatoes neatly

Turn the tomatoes right-side up and pat the inside dry with a paper towel. Spoon the tuna mixture into each tomato, packing it lightly and mounding the top. If you saved the tomato tops, you can lean them against the tomatoes on the plate for presentation.

Step 7: Chill briefly and serve

For the best flavor, chill the stuffed tomatoes for 15 minutes in the refrigerator (optional but recommended). Serve each tomato with a portion of Kalamata olives and 3 whole-grain crackers per serving.

Pro Tips

• Prevent sogginess: The 10-minute draining step makes a big difference. Pat the tomato cavities dry before filling.
• Make the onion milder: If your red onion is sharp, soak the diced onion in cold water for 5 minutes, then drain well before mixing.
• Upgrade the texture: Seed the cucumber (scoop out the watery core) so the filling stays chunky and not wet.
• Better tuna texture: Drain extremely well and flake with a fork; it should look fluffy, not compressed.
• Season at the end: Feta and olives add salt; taste the filling before adding extra.

Variations

• Greek-style: Add 1/2 tsp dried oregano and swap parsley for a mix of parsley and fresh dill (2 tbsp dill + 2 tbsp parsley).
• Spicy: Add 1/4 tsp crushed red pepper flakes or 1 tsp finely chopped pepperoncini (drained).
• Extra crunch: Stir in 2 tbsp finely chopped celery or 2 tbsp chopped toasted walnuts.

Storage & Make-Ahead

Make-ahead: Mix the tuna filling up to 24 hours in advance and refrigerate in an airtight container. Hollow out and drain the tomatoes up to 3 hours ahead; store them covered in the refrigerator. Stuff the tomatoes within 2 hours of serving for the best texture.

Storage: Stuffed tomatoes are best the day they’re made. If you have leftovers, refrigerate in an airtight container and eat within 24 hours (the tomatoes will release juice over time).

Nutrition (per serving)

Approximate, including olives and 3 whole-grain crackers per serving: 380 calories; 27 g protein; 25 g carbohydrates; 18 g fat; 5 g fiber; 650 mg sodium.