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Stuffed Tomatoes with Tuna

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  • Translation: Pomodori Ripieni
  • Region: Piedmont
Stuffed Tomatoes with Tuna


  • 4-6 large tomatoes
  • 3 eggs
  • 2 Tbsp. of capers
  • 8 anchovies fillets (rinsed)
  • 1 Bunch of Italian parsley. (Chopped)
  • 2 Tbsps. (30 ml) olive oil
  • A pinch of salt
  • 1 hard boiled egg
  • 1  5 oz. (160 gr.) can of tuna in olive oil (drained).
  • 1-2 slices if Italian bread (French baguette is fine). Sprinkle with 2 Tbsp of white vinegar


  1. Hard Boil one egg. Set aside.
  2. Clean the anchovy fillets by removing the bones. Place the tuna, the capers, the anchovies in a blender. Mix until smooth. Then add the hard-boiled egg and the bread and continue blending.
  3. Wash the tomatoes, Cut off the top. Remove the inside of the tomatoes with a teaspoon. Let the tomatoes stay upside down for a few minutes. Add a pinch of salt and a drizzle of olive oil to the tomatoes
  4. Fill the tomatoes with the mixture. Serve cold