I remember my Mom making these Tuna Stuffed Tomatoes when I was a kid. And I still love them because not only are they delicious, they are super easy, no cook, quick and Weight Watchers friendly at only 2 WW points!
I grew up on a lot of Weight Watchers and "light" recipes because my Mom cooked healthy food and followed the WW program herself for many years. Honestly, it was just normal healthy eating to me and I never thought much of it. This Tomato Stuffed with Tuna recipe is great any time of the year, but especially when fresh tomatoes are in season! They make a great quick lunch for home or work or a healthy dinner.
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Sometimes my kids complain about eating Weight Watchers recipes, but they also love many of them. And they don't even realize they are eating a WW recipe half the time anyway.
And of course, I don't tell them until AFTER they tell me how much they love it. I've lightened up a few of my regular recipes to make them WW friendly and my kids actually like my WW Butter Chicken , WW Creamy Lemon Pasta, and WW Blueberry Cornbread better than the original! Seriously, these recipes are so good you'd never even know they are Weight Watchers friendly.
🥘 Ingredient Notes
These tomatoes stuffed with tuna only need a few ingredients:
- Fresh tomatoes. I use whatever tomatoes I have on hand, such as Hothouse tomatoes but any fresh, ripe tomatoes will work. A round tomato, such as a sandwich tomato is easier to stuff than an oblong tomato like Roma.
- Canned tuna. I recommend a flaked tuna in water. It's easier to work with than chunk tuna and the water keeps it low-calorie.
- Mayonnaise. I use Hellman's ½ the fat mayonnaise. It's lower fat (and points and still tastes delicious!
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Dairy-free- use a dairy-free plant-based mayonnaise alternative
- Tuna - use flavored tuna or canned salmon instead of tuna.
- Spicy - add a dash of hot sauce or sriracha to the tuna mixture. Mix in some diced jalapeños or chili flakes.
🔪How to Make Stuffed Tomatoes with Tuna
Cut the top off the top of each tomato with a small paring knife (the same way you'd hull a strawberry)
Discard tops.
Scoop the insides from the tomatoes (leaving about a ¼ inch shell) and set aside the insides of the tomato (tomato pulp) in a small bowl.
In a large bowl, combine tuna, mayonnaise, chopped celery, green onions, pickles, and tomato insides together.
Spoon tuna mixture back into tomatoes, dividing evenly between all tomatoes.
Garnish with green onion.
Expert Tips
- Choose the Right Tomatoes. Use firm, ripe tomatoes that are large enough to hold the filling but not overripe, as they can become too soft and fall apart. Round tomatoes like beefsteak or hothouse varieties work best.
- Prevent the tomatoes from getting soggy. Scoop out the tomato pulp carefully, leaving a thicker shell (about ¼ inch). Pat the inside of the tomatoes dry with a paper towel before stuffing. Serve them immediately after preparing, or store them briefly in the refrigerator.
- Drain the Tuna Well. Make sure to thoroughly drain the canned tuna before mixing it with the other ingredients. Excess liquid can make the filling too wet and may cause the tomato shells to break down faster.
- Packing Tuna Stuffed Tomatoes in a lunchbox. Use sturdy, firm tomatoes to ensure they hold their shape. Place the stuffed tomatoes in a compartmentalized container to keep them upright. Include a cold pack to keep them fresh.
- Chill Before Serving. These stuffed tomatoes taste even better when chilled for 20-30 minutes. It allows the flavors in the filling to meld together.
👪 Serving Size
This easy recipe makes 6 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This stuffed tomatoes recipe is ww recipe and 2 WW points.
🥗What to serve with tuna stuffed tomatoes
If you want to keep it low WW points, serve it with 0 point Cloud bread (shown below) and soup, such as Chicken Gumbo soup (2 ww points) or Leftover Ham and Macaroni Soup (4ww points). Add crackers, cheese, fruit, and chocolate yogurt (2 ww points) an easy packed lunch!
🌡️Storing
You can store leftover stuffed tuna tomatoes in an airtight container for up to 2 days.
I do not recommend you make them more than a day in advance.
This recipe does not stand up to freezing.
These Gluten-free, low-carb Stuffed Tomatoes with Tuna are also portable so they make a great easy lunch on the go! Pack them for yourself or your kids! They are healthy and loaded with protein.
I would also recommend my Open faced Tuna Melts and my Mexican Tuna Melts for a quick and easy lunch or dinner! When it's hot this summer, they can both be made in the toaster and microwave, instead of the oven!
❔ Recipe FAQ's
Canned Tuna is such a great source of protein, but it's also economical, easy, and makes for quick and healthy meals. Tuna provides an important dietary source of the long-chain omega-3 fatty acids needed for good heart health, brain function, and normal growth and development. Canned tuna is also a good source of selenium, and Vitamin D, and is low in fat.
Yes, you can use Greek yogurt or a low-fat sour cream for a lighter alternative.
Absolutely! You can mix in shredded carrots, diced bell peppers, or even a small amount of corn for added flavor and texture.
So if you are looking for a delicious, healthy easy, quick, and Weight Watchers friendly lunch, you'll love these Stuffed Tomatoes with Tuna!
📋More WW lunch recipes!
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🍅 Tuna Stuffed Tomatoes Recipe
Ingredients
- 6 tomatoes
- 2 -170 g -cans flaked light tuna
- 1.5 tablespoon low-fat mayonnaise * I used Hellmans ½ the fat
- ¼ cup chopped celery
- 2 dill pickles, chopped
- 2 green onions, chopped
Garnish
- additional green onions, choppped
- lettuce leaves and sliced cucumber (optional)
Instructions
- Cut top off tomatoes with a small paring knife.
- (the same way you'd hull a strawberry) Discard tops.
- Scoop insides from tomatoes (leaving about a ¼ inch shell) and set aside insides of tomato in a small bowl.
- Mix tuna, mayonnaise, chopped celery, green onions, pickles, tomato insides together.
- Stuff mixture back into tomato, dividing evenly between all tomatoes.
Garnish
- Garnish with green onions and serve on a bed of lettuce, with sliced cucumbers, if desired.
Notes
-
- Choose the Right Tomatoes. Use firm, ripe tomatoes that are large enough to hold the filling but not overripe, as they can become too soft and fall apart. Round tomatoes like beefsteak or hothouse varieties work best.
-
- Prevent the tomatoes from getting soggy. Scoop out the tomato pulp carefully, leaving a thicker shell (about ¼ inch). Pat the inside of the tomatoes dry with a paper towel before stuffing. Serve them immediately after preparing, or store them briefly in the refrigerator.
-
- Drain the Tuna Well. Make sure to thoroughly drain the canned tuna before mixing it with the other ingredients. Excess liquid can make the filling too wet and may cause the tomato shells to break down faster.
-
- Packing Tuna Stuffed Tomatoes in a lunchbox. Use sturdy, firm tomatoes to ensure they hold their shape. Place the stuffed tomatoes in a compartmentalized container to keep them upright. Include a cold pack to keep them fresh.
-
- Chill Before Serving. These stuffed tomatoes taste even better when chilled for 20-30 minutes. It allows the flavors in the filling to meld together.
Diane Kidd
I have been looking for this recipe for some time. These are delicious
Terri Gilson
Hi Diane,
I'm so glad to hear that - my Mom used to make it when I was a kid 🙂
Enjoy...
Terri