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Beefsteak Tomatoes Stuffed with Tuna & White Beans


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Rate this recipe 4.5/5 (4 Votes)


  • 4 large beefsteak tomatoes
  • Salt and pepper
  • 4 - 5 tablespoons EVOO, plus more for drizzling
  • 2 small lemons, juiced (about 6 tbsp.)
  • 2 cloves garlic, grated or finely chopped
  • 1 rounded tsp. Dijon mustard
  • 1 teaspoon crushed red pepper
  • 1 14 ounce can cannellini beans, rinsed
  • 2 5 ounce cans tuna, preferably pole-caught, drained and flaked
  • 1 small onion, quartered and thinly sliced
  • 2 ribs celery from the heart with lots of leafy tops, finely chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 1/4 cup tarragon, coarsely chopped
  • 4 sesame grissini (thin breadsticks), coarsely crushed in a resealable bag


Adapted from


Step 1

Bring a small pot of water to a boil. Score the skin on the bottom of each tomato with a two-inch X. Place the tomatoes in the boiling water and cook just until the skins loosen, 30 to 45 seconds. Transfer the tomatoes to a large bowl of ice water to cool. Using a paring knife, peel off the skin. Cut off the top inch of each tomato. Using a spoon, scoop out the seeds and pulp to make a large cavity. Season with salt and pepper.
In a large bowl, whisk the EVOO, lemon juice, garlic, Dijon and crushed red pepper. Add the beans, tuna, onion, celery, parsley and tarragon; season and toss to combine. Fill the tomatoes with the tuna mixture. Sprinkle the tomatoes with the crushed grissini and drizzle with olive oil.


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