Tuna Salad in Tomato Cups

This tuna salad in tomato cups is an easy way to give variation to your regular tuna salad. It's tasty and healthy, so it's a win-win if you're health-conscious.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Salad

Cuisine American

Servings servings

Calories 403 kcal

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
½ cup baby peas thawed if frozen, 75g
⅓ 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 ½ 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 ½ 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, ½ cup baby peas, ⅓ 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 don't 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

Storage: Keep the tuna filling in an airtight container in the fridge for up to 2 days. Store it separately from the tomato cups and lettuce — assemble just before serving.

Make-Ahead: The filling actually improves after a few hours as the dill and vinegar meld into the tuna. Make it the night before for best flavour.

Substitutions: Swap sour cream for Greek yoghurt for extra protein. Use canned chickpeas in place of tuna for a vegetarian version. Sweet peas or edamame work in place of baby peas.

Pro Tip: After scooping the tomatoes, flip them cut-side down on a paper towel and drain for a full 5 minutes — this prevents the filling from sitting in a pool of tomato water.

Transport Tip: If packing for lunch, carry the filling, tomato cups, and lettuce in separate containers and assemble at the table to keep everything crisp.

Nutrition

Serving: 1servingCalories: 403kcalCarbohydrates: 15gProtein: 28gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 43mgSodium: 515mgPotassium: 911mgFiber: 5gSugar: 8gVitamin A: 2151IUVitamin C: 42mgCalcium: 57mgIron: 2mg

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