Tuna salad in tomato cups is a no-cook lunch or light dinner where a firm-ripe tomato does double duty as bowl and ingredient. The filling โ white albacore tuna, baby peas, celery, and a dill-spiked mayo-sour cream dressing โ is substantial enough to stand on its own. Two cups come in at 241 calories with a solid protein hit from the tuna, so this works as a complete meal without anything else on the plate.
The technique that matters
The two things that make or break this dish are how you hollow the tomato and how you drain it. Scoop too aggressively and the wall collapses under the filling; leave too much flesh and the cup is awkward to eat. Aim for a wall about half an inch thick all the way around, including the base. After scooping, flip both the cup and the lid cut-side down onto a paper towel and let them drain for at least five minutes โ skipping this step means the tuna filling sits in a pool of tomato water by the time it reaches the table. The second technique is mixing the filling lightly. Tuna breaks down fast if you stir hard; fold it in with a few gentle turns so you keep some texture in the flakes rather than ending up with a paste.
About the ingredients
- Tomatoes: Firm-ripe is the key phrase โ a fully soft tomato will not hold its shape once hollowed. Look for tomatoes that give only slightly under thumb pressure. Beefsteaks and large vine tomatoes both work well here.
- White albacore tuna: Albacore is milder and meatier than chunk light tuna, which matters for texture in a filled cup. Chunk light can be used, but drain it very thoroughly since it tends to hold more liquid.
- Fresh dill: If you are using dried dill weed, use one-third of the amount called for โ dried dill is more concentrated. Dried dill also lacks the slight brightness of fresh, so add a small splash of extra white wine vinegar to compensate.
- Baby peas: Frozen peas that have been thawed and patted dry work just as well as fresh. Do not use canned peas โ they are too soft and will make the filling mushy.
If something goes sideways
- The tomato tips over on the plate: Trim a thin slice off the bottom of the cup with a sharp knife to create a flat base. Take off as little as possible so you do not cut through to the hollow.
- The filling tastes flat: The dressing needs salt to pull the flavors together. Tuna, peas, and tomato all need seasoning โ taste the filling before it goes into the cup and adjust with salt, not just pepper.
- The dressing is too loose and slides off: This usually means the tuna was not drained well enough. Press it firmly in the can with the lid before opening fully, then spread it on a paper towel for a minute. A wetter tuna dilutes the mayo-sour cream mixture and thins it out.
- The celery tastes bitter or tough: Use the inner stalks, which are more tender and milder. Outer stalks can overpower the dill and vinegar in the dressing.
- The filling spills out when you try to eat it: Mound it only slightly above the rim. A generous heap looks good in photos but makes the cup nearly impossible to eat neatly.
Leftovers and meal prep
The tuna filling keeps well in an airtight container in the refrigerator for up to two days โ the flavors actually improve after a few hours as the dill and vinegar work into the tuna. Store it separately from the tomatoes and lettuce. Fill the cups right before serving; a pre-filled tomato cup sitting in the fridge for more than 30 minutes will start to weep and the filling gets watery. The butter lettuce leaves can be washed, dried, and stored loosely wrapped in a paper towel in the fridge for up to a day. If you are packing this for lunch, carry the filling in a small container and the tomato cups wrapped separately, then assemble at the table โ that is genuinely the better move over pre-assembling at home.
Tuna Salad in Tomato Cups
Equipment
- Large mixing bowl
- Serrated knife
- Sturdy metal spoon or melon baller
- Paper towels
- Measuring spoons
Ingredients
- 2 large tomatoes firm-ripe, about 8 oz (225g) each
- 3 tablespoons mayonnaise reduced-fat, 45ml
- 2 tablespoons sour cream reduced-fat, 30ml
- 2 tablespoons fresh dill minced, 6g
- 1 tablespoon white wine vinegar 15ml
- 2 tablespoons red onion minced, 20g
- 1 can white albacore tuna 6 oz (170g), drained and coarsely flaked
- ยฝ cup baby peas thawed if frozen, 75g
- โ cup celery finely chopped, 40g
- 1 pinch freshly ground black pepper to taste
- 8 leaves butter lettuce rinsed and crisped
- 2 sprigs fresh dill optional, for garnish
Instructions
- Rinse tomatoes and pat dry. Using a serrated knife, slice ยฝ inch (1.25cm) off each tomato top and set the lids aside. Carefully scoop out the seeds and inner flesh with a sturdy spoon or melon baller, leaving the shell about ยฝ inch (1.25cm) thick all the way around, including the base. Place both tomato cups and their lids cut-side down on a paper towel and let drain for at least 5 minutes.2 large tomatoes
- Mix the mayonnaise, sour cream, dill, vinegar, and red onion in a large bowl. Stir in tuna, peas, and celery. Mix lightly to coat evenly. Add pepper to taste.3 tablespoons mayonnaise, 2 tablespoons sour cream, 2 tablespoons fresh dill, 1 tablespoon white wine vinegar, 2 tablespoons red onion, 1 can white albacore tuna, ยฝ cup baby peas, โ cup celery, 1 pinch freshly ground black pepper
- Line 2 plates with the lettuce leaves.8 leaves butter lettuce
- Spoon the tuna mixture evenly into the two tomato cups, mounding it slightly above the rim. Press gently so the filling settles into the cavity without spilling over.2 large tomatoes
- Set cups on lettuce leaves (if tomatoes donโt sit flat, trim bottoms slightly).8 leaves butter lettuce
- Garnish with tomato lid and a sprig of dill (if using).2 sprigs fresh dill
Notes
Nutrition
Your questions, answered
Can I make the tuna filling ahead of time?
Yes โ the filling can be made up to two days in advance and stored covered in the refrigerator. The dill and vinegar mellow into the tuna nicely after a few hours, so making it the night before is actually a good idea.
What can I serve alongside this to make it a fuller meal?
The tuna and peas together give you a reasonable protein base, but a slice of whole-grain bread or a handful of crackers on the side rounds it out without much effort. A cup of soup also pairs well if you want something more substantial.
Can I use a different protein if I do not have canned tuna?
A 6-ounce can of salmon, drained and flaked, works as a direct swap and keeps the same flavor profile with the dill and white wine vinegar. Hard-boiled eggs, roughly chopped, are another option โ use about three large eggs in place of the tuna.
My tomatoes are on the smaller side โ will this still work?
Smaller tomatoes will hold less filling, so you will likely need three tomatoes instead of two to use all the filling. Alternatively, scale the filling down slightly and serve the extra on lettuce leaves on the side.