Spain on a Fork > All Recipes > Tapas > The Ultimate Stuffed Tomatoes with Spanish Tuna Salad
All Recipes, Tapas / July 28, 2021

The Ultimate Stuffed Tomatoes with Spanish Tuna Salad

These Stuffed Tomatoes with Spanish Tuna Salad are packed with flavors, easy to make and come together in just 30 minutes. You can serve them chilled on a hot summers day or enjoy all year-round at room temperature. Either way, the flavors promise to blow you away.

Stuffed Tomatoes with Spanish Tuna Salad
To make this recipe, I used tomatoes off the vine, which are also known as better boy tomatoes. But you can use any tomatoes you like. Just make sure they are bigger in size, this way when you remove the pulp, they don´t fall apart.

Stuffed Tomatoes with Spanish Tuna Salad
For the tuna salad, I used Spanish tinned tuna in olive oil. But once again, you can use any tinned tuna you like. Either way, the secret is to add the tuna into a sieve with a bowl underneath. This will drain the oil so your tuna salad is not runny.

Stuffed Tomatoes with Spanish Tuna Salad

TIPS & TRICKS to Make this Recipe: The pulp from the tomatoes and the olive oil from the tuna are not used in this recipe. But by all means, do not toss them away. I like to reserve the tomato pulp to make tomato sauce and the tuna olive oil to dress salads.

Stuffed Tomatoes with Spanish Tuna Salad


Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Stuffed Tomatoes with Spanish Tuna Salad

The Ultimate Stuffed Tomatoes with Spanish Tuna Salad

Course Appetizer
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 4 large tomatoes
  • 4 tins Spanish tuna in olive oil
  • 1/2 cup mayonnaise 125 grams
  • 1/4 cup diced onion 14 grams
  • 1 clove garlic
  • 14 pimento stuffed Spanish green olives
  • 3 hard boiled eggs
  • handful finely chopped chives
  • sea salt & black pepper


  1. Add the eggs into a sauce pan, fill with cold water to cover the eggs by 1/2 inch (1.25 cm) and heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 12 minutes and then drain and rinse under cold water

  2. Meanwhile, cut off just a thin slice from the top of 4 tomatoes, then using a pairing knife, run it through the inside of the tomatoes to loosen up the pulp, using a spoon remove the pulp and any seeds in the inside of the tomatoes, season the insides of the tomatoes with sea salt and place them cut side down over paper towels

  3. To make the tuna salad, add 4 tins of tuna into a sieve with a bowl underneath, move the tuna around to remove any excess oil and then transfer into a large bowl

  4. Add a generous 1/2 cup mayonnaise into the bowl with the tuna, along with a 1/4 cup of finely diced onions, finely grate 1 large clove of garlic, finely chop 10 green pimento stuffed olives and add to the bowl, roughly chop the hard boiled eggs and add into the bowl, season everything with sea salt & black pepper, mix together until well combined

  5. Stuff the tuna salad into the tomatoes, place one green olive over each stuffed tomato and sprinkle with finely chopped chives, enjoy!

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  1. Layla

    Hi how many oz are the tins of tuna?

    28 . Jul . 2021
    • Spain on a Fork

      3 oz each 🙂 much love

      28 . Jul . 2021
  2. Ramya

    will be making this soon can i use mushrooms and tofu as am a vegan i never had salad before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

    28 . Jul . 2021
    • Spain on a Fork

      Mushrooms & tofu will great as a vegan sub, much love Ramya 🙂

      28 . Jul . 2021

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