Tuna Stuffed Brandywine Tomato

My neighbor Jayne gave me some gorgeous brandywine tomatoes from her garden and, to rise to the occasion, I decided to stuff the tomatoes using my last can of solid albacore tuna from France.  Well worth it!

I topped the tomatoes and made a shell for the stuffing by scraping out some of the pulp with a spoon.

I made my usual tuna salad, filled the shells, sprinkled with grated cheese and popped them into the microwave for about a 1 1/2 minutes until the cheese melted.  A little sprinkle of smoked paprika and it was lunch time!

Tuna Stuffed Brandywine Tomato

2 large brandywine tomatoes

1 400 gram (about 1 3/4 cups) can of solid albacore tuna in water, flaked

1/4 onion, chopped

2 hard boiled eggs, chopped

1 tbsp yellow mustard

2 heaping tbsp mayonnaise (use a soup spoon for this measurement)

Grated cheese

Smoked paprika

Cut the tops off the tomatoes and remove the pulp with a spoon to create a shell.

Mix the tuna, onion, eggs, mustard and mayonnaise together in a bowl.  Stuff the tomato shells with this mixture, sprinkle with cheese and microwave for 1  1/2 minute.  Sprinkle with a little smoked paprika and enjoy.



About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

4 Responses to Tuna Stuffed Brandywine Tomato

  1. Laura's says:

    I like the addition of mustard and smoky paprika … will definitely try!

  2. We tried growing brandywine tomatoes last year and they would rot as they were ripening. Such a shame because they are perfect for this dish.

  3. Caroline says:

    Love this. Why is canned tuna from France so much better than the brands in America? I used the last can of tuna for a Niçoise salad the other day. Look forward to the time we can travel again and stock up on good canned tuna.

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