These Maltese-style Tadam Mimli bit-tonn taż-Żejt (Stuffed Tomatoes with Tuna) are a quick unfussy summer meal. Enjoy the best summer tomatoes for a fresh lunch by the sea packed with nutritious goodness!
In Malta one of our favourite ways to eat vegetables is to stuff them up! Although usually we tend to bake them in the oven and eat warm, during the summer months it’s popular to prepare these cold Stuffed Tomatoes with Tuna for a fresh lunch! They are also a perfect food to take by the sea.
These Tadam Mimli bit-tonn taż-Żejt (Stuffed Tomatoes with Tuna) are fresh plump tomatoes that are hollowed and filled to the brim with a tuna mayonnaise mixture. The filling contains some of the best Mediterraean ingredients; such as, olives, capers, garlic, fresh herbs and a touch of lemon juice to brighten this dish. In addition, no part goes to waste, as all the tomato is used!
Ingredients for Stuffed Tomatoes with Tuna
- Tomatoes: Firm big plump tomatoes are the best to use.
- Tuna: Ideally use tuna packed in olive oil.
- Mayonnaise: Use good quality mayonnaise with an authentic rich deep flavour. If I don’t make it myself, this is one of my favourite mayonnaise to use from Moutarderie de Luxembourg.
- Olives: A mix of black and green olives gives a perfect balance of flavours, however you can use any you prefer.
- Capers: Roughly chopped, these salted capers give little salty explosions to the filling.
- Garlic: An essential aromatic ingredients which brings out the tuna flavour even further.
- Onion: As the filling is fresh and uncooked, I like to use red onions to give it a slight kick. However, if you prefer a sweeter aroma you can use shallots.
- Mint and Parsley: Fresh herbs are the best to add that extra touch to the filling.
- Lemon Juice: Brightens the fillings and balances out the mayonnaise.
- Salt and Pepper: as always, essential for any recipe, they help enhance the flavours.
How to make these Tadam Mimli bit-tonn taż-Żejt
Start by hollowing out the tomatoes. With a serrated knife cut the tops of the tomatoes, and chop them into tiny pieces. Over a bowl, with a spoon, scoop out the pulp and flesh of the tomato. Be careful not to break the tomatoes. Place the tomatoes to the side until ready to use. Drain the tuna and prepare all the ingredients. In a bowl, add the chopped tomato tops and mix all the ingredients. Gently, fill each tomato with the mixed filling. Drizzle with some olive oil and chopped fresh herbs.
Filling variations
This tuna mixture isn’t the only filling you can do. Swap the tuna with chopped shrimps or else add a grain to the mixture, such as rice, couscous or barley. You can also stuff these fresh smaller tomatoes with a cream cheese mixture. Alternatively, you can also bake the tomatoes with a rich warm meat filling.
FAQs
How do you hollow out tomatoes?
With a serrated knife cut the tops of the tomatoes, and chop them into tiny pieces. Over a bowl, with a spoon, scoop out the pulp and flesh of the tomato. Pay close attention that you do not break the tomatoes while scooping the pulp.
How to serve these stuffed tomatoes?
These stuffed tomatoes are commonly served during the hot summer months as a fresh meal. Serve them with a fresh salad on the side, or some herbed rice. I also like to serve some steam potatoes with a drizzle of herb oil and plenty of fresh crusty bread!
How to store leftover stuffed tomatoes?
Store the stuffed tomatoes in an airtight container in the fridge for not more than 3 days, although I recommend to eat them by the next day. You might notice that the more you leave them in the fridge, the more the liquid starts to ooze out; this is normal.
Tadam Mimli bit-tonn taż-Żejt – Stuffed Tomatoes with Tuna
Ingredients
- 6 large tomatoes
- 200 g tuna 2 cans
- 4 tbsp mayonnaise
- 1 tbsp green olives chopped
- 1 tbsp kalamata olives chopped
- 1 tsp capers chopped
- 2 garlic cloves minced
- 1 small red onion finely chopped
- ½ tsp chili flakes
- 1 tbsp fresh mint chopped
- 1 tbsp fresh parsley chopped
- 1 tbsp lemon juice
- salt and pepper to taste
Instructions
- Start by cutting the tops of the tomatoes, chop and set aside. With a spoon, scoop the flesh of the tomato making sure that you do not break it. Place the tomatoes to the side until ready to use.
- Drain the tuna and prepare all the ingredients. In a bowl add the chopped tomato tops and mix all the ingredients.
- Gently, fill each tomato with the mixed filling. Drizzle with some olive oil and chopped fresh herbs. Serve immediately, or store in the fridge until ready to eat.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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