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Fish, Classics and bistro fare

Tuna stuffed tomatoes with rice

Tuna stuffed tomatoes with rice are a family dish made with large hollowed tomatoes filled with a tuna, egg and breadcrumb stuffing, then baked. The recipe serves 4, takes 1 hour, is rated easy, and costs around €2.40 per person. Success depends on using ripe but firm tomatoes and a stuffing that's neither too dry nor too wet.

Ripe tomatoes filled with a tuna stuffing, baked in the oven, served with rice, that's what I'm suggesting for tonight.

Tuna stuffed tomatoes with rice
Total time
1 h
Difficulty
Easy
Cost per person
€2.40
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Ripe tomatoes, drained of their water, then filled with a soft tuna stuffing that bakes gently in the oven. Breadcrumbs and egg bind the filling without making it heavy, garlic and parsley wake up the tuna, and the juices released during baking flavor the rice served alongside. It's a simple, generous summer and fall dish that asks for no special technique.

Mon Chou suggests this dish for an easy weeknight dinner, or a family Sunday when tomatoes from the garden or farmers market are at their best. Kids generally like the soft texture of the baked tomato against the savory filling, and rice soaked in the cooking juices is always a hit at the table. It's also a good way to use up a can of tuna and tomatoes that are a bit too ripe to eat raw.

The ingredients

4 people

Fruits and vegetables

  • Large tomatoes 8
  • Garlic 2 cloves
  • Parsley 1 bunch
  • Onion 1

Pantry

  • Canned tuna in wateroften in the pantry 3
  • Breadcrumbsoften in the pantry 60 g
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2

Allergens Fish, Eggs, Gluten

The step by step recipe

  1. Cut a top off each tomato, hollow them out with a spoon and keep the pulp.

    Turn the tomatoes upside down on paper towels, they release their excess water.

  2. Mix the flaked tuna, egg, breadcrumbs, chopped onion, garlic and parsley, and the drained pulp.

    Season generously with pepper, canned tuna is already salty.

  3. Fill the tomatoes, put the tops back on and arrange them in an oiled baking dish.

    Pack them tightly, they hold upright better that way.

  4. Bake at 180°C, drizzling with a little olive oil. 40 min

    Baste them once with their own juices halfway through baking.

  5. Cook the rice in salted boiling water and serve it with the tomatoes and their cooking juices. 11 min

    Pour the cooking juices over the rice, it's delicious.

Our tips to get it right

  • Pick fleshy, not too juicy tomatoes, like beefsteak varieties, they hold their shape better during baking.
  • Hollow out the tomatoes without piercing the bottom, otherwise the stuffing leaks out during cooking and the dish turns watery.
  • If the stuffing looks too dry before filling the tomatoes, add an extra spoonful of tomato pulp, it moistens it without making it soggy.

The variations

  • Swap the tuna for flaked cooked salmon or canned mackerel for a different fish flavor.
  • For a vegetarian version, replace the tuna with cooked rice mixed with grated cheese and chopped black olives.
  • For a quick kid friendly version, stuff cherry tomatoes hollowed with a small spoon and cut the baking time to 15 minutes.

What to serve it with

  • A green salad with vinaigrette
  • Fresh bread for mopping up juices
  • Cold lemon water

Storage

Stuffed tomatoes keep for 2 to 3 days in the refrigerator in a sealed container. They freeze well once cooked, laid flat, and reheat in the oven at 160°C for 20 minutes. Keep the rice separate and reheat it in a pan with a splash of water.

Questions about this dish

Can you prepare the stuffed tomatoes ahead of time?

Yes, you can fill them several hours ahead and keep them covered in the refrigerator. Bake them only when you're ready to serve, adding a few extra minutes if they go in cold.

Can you use a different fish instead of tuna?

Yes, flaked salmon or canned mackerel work well instead of tuna. Keep the same quantity so the stuffing holds together properly.

Why is my stuffing too watery?

This usually happens when the tomato pulp isn't drained enough before being added. Squeeze the pulp in your hands or let it sit in a strainer for a few minutes.

How do you know when the tomatoes are cooked through?

The skin should wrinkle slightly and the flesh should give easily under a knife tip. Plan for about 40 minutes at 180°C for medium sized tomatoes.

How long does it take to make tuna stuffed tomatoes with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in tuna stuffed tomatoes with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does tuna stuffed tomatoes with rice cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, gluten. Always check the labels of the products you buy.

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