Tuna Stuffed Tomatoes with Pickles and Mayonnaise
Ripe tomatoes hollowed and filled with oil-packed tuna, dill pickles, and red onion, topped with mayonnaise — a classic no-cook cold appetizer.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — we cannot guarantee accuracy or results. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
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- Eggs
- Fish
- Mustard
- Sulphites
Additional notes
-
Caution
Contains fish (tuna) — a recognized allergen. Do not serve to guests with fish allergy.
Substitute with finely chopped cooked celeriac or chickpeas for a fish-free version with a similar texture.
-
Caution
Contains eggs (mayonnaise). Use commercial pasteurized mayonnaise. Homemade mayonnaise carries a Salmonella risk for pregnant women, young children, the elderly, and immunocompromised individuals.
Use store-bought mayonnaise made with pasteurized eggs, or a plant-based alternative.
-
Caution
Contains mustard (present in most commercial mayonnaise) — a recognized EU allergen. Check the label of your chosen mayonnaise brand.
Use a mustard-free plant-based mayonnaise if serving guests with mustard allergy.
-
Caution
May contain sulphites — dill pickles made with vinegar can contain SO₂, particularly in commercially produced varieties. Check packaging if sulphite sensitivity is a concern.
-
Note
Tuna contains mercury. Regular consumption of large amounts of tuna is not recommended for pregnant women or young children.
Substitute with canned sardines or mackerel, which are lower in mercury and equally appropriate for this preparation.
- 1
Wash and dry the tomatoes. Slice off the tops and reserve them as lids. Using a spoon, carefully hollow out the seeds and pulp — collect the pulp in a bowl and set aside. Take care not to pierce the outer skin. Lightly salt the inside of each hollowed tomato with a pinch of salt, place them opening-side down in a sieve or colander, and leave to drain for 15–30 minutes.
Tip Ripe tomatoes release significantly more moisture than firm ones — the draining step is essential to prevent the filling from becoming watery. - 2
Transfer the drained tuna to a bowl and break it into small pieces with a fork — not a paste, but no large chunks. Drizzle with 1 tbsp of olive oil and mix.
- 3
Add the reserved tomato pulp to the tuna, along with the finely chopped red onion and dill pickles. Mix everything together until evenly combined. Taste and adjust salt if needed — bear in mind the pickles and tuna both carry significant salt.
Tip The tomato pulp is a deliberate part of the filling, not waste to be discarded. It adds moisture, acidity, and body. If it seems very watery, drain it briefly through a sieve before adding. - 4
Fill each drained tomato generously with the tuna mixture. Replace the reserved lids on top of each filled tomato.
- 5
Spoon the mayonnaise generously over each tomato, letting it run down the sides slightly. Refrigerate for at least 30 minutes before serving.
Tip The mayonnaise is a topping here, not mixed into the filling — this is deliberate. It forms a rich, cool layer over the savory filling rather than homogenizing the whole dish.
Nutrition Information per 1 stuffed tomato (approx. 200g)
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve cold as a first course or light lunch, arranged on individual plates or a shared platter. Pairs well with dark rye bread or crusty sourdough. Also works as part of a cold summer table alongside other stuffed vegetables and salads.
About This Recipe
This recipe is the most weekday of a trio of stuffed tomato preparations — no shellfish to source, no root vegetable to boil, just two cans of tuna, a handful of pickles, a small onion, and ripe tomatoes. What distinguishes it from a simple tuna salad in a bowl is the attention to technique — the draining, the reserved lid, the mayonnaise applied as a topping rather than mixed in — all of which produce a dish that looks and eats as a composed appetizer rather than an assembly.
Why It Works
Ripe tomatoes are specified here, unlike the firmer tomatoes called for in other stuffed vegetable preparations. The reason is textural: tuna filling is soft and yielding, and a slightly ripe tomato wall — with a little give — complements it better than a firm one. The tomato pulp is added back into the filling, not discarded, which means the acidity of the fruit works through the whole mixture rather than sitting only in the shell. The dill pickles and raw red onion provide the sharpness and crunch that the soft tuna and ripe tomato cannot — without them, the dish is flat. The mayonnaise topping, applied last and kept cold, provides richness without weighing down the filling.
Notes on the Ingredient
Canned tuna in olive oil is the correct choice here — water-packed tuna produces a drier, less cohesive filling. The recipe specifies adding extra oil over the tuna before mixing, which suggests the canned tuna of the period may have been packed more lightly than modern versions. With a good oil-packed tuna, the extra tablespoon can be reduced or omitted according to taste.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Canned tuna became widely available across Central European markets from the early 20th century onward, quickly establishing itself as a pantry staple for cold dishes and appetizers. This recipe reflects the period's characteristic approach to the stuffed tomato: the vegetable as container, the filling built from affordable preserved ingredients, the whole dressed with mayonnaise as a mark of refinement. The inclusion of dill pickles and raw onion — both acidic, both sharp — shows an instinct for balance characteristic of the Central European culinary tradition, distinct from the milder French or Italian variations of the same format.
Modern Kitchen Adaptation
Oil-packed tuna is strongly preferred over water-packed — it has a far more rounded flavor and a texture that holds together in the filling rather than turning stringy. Good-quality Italian or Croatian tuna in olive oil is ideal. The mayonnaise topping should be thick and cold; a thin or warm mayonnaise will run off the tomato entirely. If dill pickles are unavailable, capers make a reasonable substitute with a slightly more pungent result.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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