Tuna Tomato Bites


One of my many favorite food loves is tomatoes. I could eat tomatoes everyday, they are so versatile. I’ll eat them for breakfast in egg scrambles, for a snack with hummus, for lunch in salads or on a sandwich, for dinner in curries, stir-fry, on the BBQ, you get it!!

There is nothing better than the smell of a fresh garden tomato! Mmm! This summer the hubby and I were finally able to get the landscaping done in our backyard (we moved into a new house last summer!) but it’s now too late in the season to get my garden started – so next summer, it’s GARDEN-GO-TIME and I’m totally doing tomato plants!

I used sweet cocktail tomatoes for this recipe because they are the perfect size, not too small to stuff like grape tomatoes, and not too big either, just perfect! This recipe is great for those watching their carb intake, and still looking for something to fill them up!


The tuna salad that fills the tomatoes is made with fresh ingredients like corn, avocado and green onion. It is moist and flavorful but still light with the use of lemon juice, dijon mustard, and a tad of low fat mayonnaise for the dressing. The cottage cheese I used was the dry curd variety and adds even more protein and a great tangy flavor. If you aren’t a cottage cheese fan this ingredient can easily be omitted!

Not only are these yummy stuffed tomatoes good for you but they are incredibly easy to make, I put them together in less than 15 minutes… then ate them, in even less. 🙂



Tuna Tomato Bites
Prep time
Total time
Serves: 2
  • 4 sweet cocktail tomatoes
  • 1 can water-packed tuna
  • ¼ cup corn kernels (fresh or canned-canned may change the taste a bit)
  • ¼ of an avocado, diced
  • 1 green onion, diced
  • ¼ cup dry curd cottage cheese
  • 1-2 tablespoon dijon mustard
  • 1 tablespoon light mayonnaise
  • 1 tablespoon fresh lemon juice
  • salt and pepper
  1. Hollow out tomatoes. (I don't like to waste so I used the tomato inside in the tuna mixture)
  2. Place drained tuna, mustard, mayonnaise, lemon juice in a bowl and mix well.
  3. Add in avocado, green onion, corn, and cottage cheese and fold ingredients in with tuna mixture.
  4. Season with salt and pepper.
  5. Stuff into hollowed tomatoes.
  6. Enjoy!
I ate these cold - but I would bet they would taste great baked as well! If you are feeling adventurous pop them in the oven at 350 degrees and bake for 10 minutes! Let me know how they taste!





Nutritionist in the Kitch

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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