Tuna Salad Stuffed Cherry Tomato Bites

Name: Tuna Salad Stuffed Cherry Tomato Bites
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 24 (480 g) cherry tomatoes, firm and ripe; 2 cans (5 oz / 142 g each) (284 g) canned albacore tuna in water, drained thoroughly and flaked; 1 medium stalk (100 g) celery stalks, finely diced (about ¼-inch / 6 mm pieces); 4 tablespoons (60 ml) mayonnaise; 1 tablespoon (15 ml) fresh lemon juice; 2 tablespoons (20 g) red onion, minced fine; 1 tablespoon (3 g) fresh dill, finely chopped; 2 tablespoons (18 g) capers, drained and roughly chopped (optional); to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Sweet cherry tomatoes hollowed and filled with a briny, herbaceous tuna salad make an elegant party snack or light appetizer. Crisp celery, tangy lemon, and creamy mayo balance the umami punch of quality canned tuna. These chilled bites come together in minutes and can be prepped ahead, making them ideal for entertaining.

Prep: 20 min
Cook: —
Wait: 35 min
Total: 55 min
Makes: 24 stuffed tomato bites (2 per serving)

Save to My Kitchen Jump to recipe

Steps

Before you start

Choose firm, ripe cherry tomatoes roughly the same size for even preparation
Drain the canned tuna thoroughly and break it into small flakes
Have all ingredients at cool temperature before assembling

1
Prepare the tomatoes
- Rinse the cherry tomatoes and pat dry.
- Using a small sharp paring knife or melon baller, carefully cut a small circle (about ½-inch / 12 mm diameter) from the top of each tomato.
- Gently scoop out the seeds and watery centers using a small spoon or melon baller, being careful not to puncture the walls.
- You want thin-walled cups that will hold filling without collapsing.
- Place the hollowed tomatoes upside down on a paper towel to drain excess moisture for 5 minutes.
+ Show details− Hide details
Ready when: Tomato shells are hollow with thin walls and sit upright
Tip: A small melon baller (¾-inch / 2 cm) works better than a knife for scooping centers without tearing the flesh
2
Mix the tuna salad
- In a small bowl, combine the drained, flaked tuna, finely diced celery, minced red onion, chopped fresh dill, and capers (if using).
- Add the mayonnaise and fresh lemon juice.
- Gently fold the ingredients together until the tuna is evenly coated and the mixture holds together loosely.
- Season with kosher salt and freshly ground black pepper to taste.
- Taste and adjust lemon juice or salt as needed—the filling should have bright acidity and be seasoned assertively since the tomato adds mild sweetness.
+ Show details− Hide details
Ready when: Mixture is evenly combined, creamy, and well-seasoned with no dry streaks of tuna
Tip: Fold gently instead of stirring to keep tuna flakes intact and the salad from becoming pasty
3
Fill the tomato shells
- Pat the drained tomato shells dry with a paper towel.
- Using a small spoon, fill each tomato cup with about ½ teaspoon to 1 teaspoon of the tuna salad, mounding it slightly above the rim.
- Work methodically so each tomato gets an even amount of filling.
- If desired, garnish the top of each bite with a small dill frond or caper for visual appeal.
+ Show details− Hide details
Ready when: All 24 tomatoes are filled evenly and arranged on a platter
Tip: Fill carefully so the salad stays mounded; overfilling will make the bites messy to eat
4
Chill before serving
- Arrange the filled tomatoes on a serving platter or in a shallow container.
- Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
- This allows the flavors to meld, the filling to firm up slightly, and the tomato to chill through completely.
+ Show details− Hide details
Ready when: Tomatoes are cold to the touch and filling is no longer warm
Tip: Fill tomatoes no more than 2 hours before serving so they don't become soggy and the tomato juice doesn't weep into the tuna salad

Good to know

Tips

Invest in quality canned tuna (albacore in water, not oil) for the best flavor. Drain it in a fine-mesh sieve and press gently with a spoon to remove excess liquid
Cherry tomatoes vary in size and wall thickness; choose medium ones with sturdy skins that won't collapse when hollowed. Avoid overly soft or splitting tomatoes
For a party, set up a tuna salad station 1–2 hours before guests arrive and let people assemble their own bites—this keeps the tomato shells from getting soggy and adds an interactive element
This recipe doubles easily. For 48 bites, use 4 cans of tuna, 2 medium celery stalks, and 2 tablespoons fresh dill

Make ahead

The tuna salad can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Fill the tomatoes up to 2 hours before serving. The assembled bites are best eaten the same day they're filled.

Storage & reheating

Unassembled tuna salad keeps in an airtight container in the refrigerator for up to 2 days. Assembled bites are best served the same day but will hold for 2–3 hours before the tomato shells begin to soften. Store at room temperature on a platter if serving within 1 hour, otherwise refrigerate loosely covered. Do not freeze.

Substitutions

canned albacore tuna in water → 2 cans (5 oz / 142 g each) canned wild salmon or cooked fresh tuna flaked into small pieces. Salmon will be milder and slightly sweeter. Frozen and thawed tuna works but drain very well to avoid a watery filling
mayonnaise → Greek yogurt or a mix of half mayo and half Greek yogurt. Greek yogurt creates a tangier, lighter filling. The mix gives a creamy texture with added brightness
fresh dill → 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried oregano. Parsley is milder; oregano adds an earthy, Mediterranean note
capers → 1 tablespoon finely chopped cornichons or diced pickled relish. Cornichons provide briny crunch; relish adds sweetness and texture