Please ensure Javascript is enabled for purposes of website accessibility

Grilled Tuna Stuffed Tomato

Grilled Tuna Stuffed Tomato

Taking tuna salad to ‘uncanny’ perfection! 

Recipe by: Gabrielle


Wine Pairing:  2017 Pietro Family Cellars Chardonnay, Oak Knoll District of Napa Valley

PREP TIME: 20 minutes COOK TIME: 15 minutes TOTAL TIME: 35 minute


  • 1 cup + 2 Tbsp. mayonnaise
  • 1 tsp. GC Napa Valley Cabernet Red Wine Vinegar
  • 2 tsp. GC Napa Valley Natural Fish Rub Proprietary Blend
  • 1¼ tsp. + ¾ tsp. GC Napa Valley Natural Lemon Finishing Sea Salt
  • 1 Tbsp. capers, rinsed and dried, roughly chopped
  • 6 medium, firm red or yellow tomatoes
  • 1½ lbs. fresh tuna steaks, cut 1-1¼ ” thick
  • 3 Tbsp. canola oil
  • 6 Tbsp. GC Napa Valley Natural Lemon Olive Oil
  • 3 medium or large, hard-boiled eggs, cut into ¼” pieces
  • ¾ cup celery, peeled, cut into ¼” pieces


  1. Mix in a medium bowl: mayonnaise, Cabernet Red Wine Vinegar, Fish Rub, 1¼ tsp. Lemon Finishing Sea Salt, capers.
  2. Cut a ½” slice off the top of each tomato and save the slice. Scoop out the pulp with a spoon, reserving pulp for another use. Place tomatoes upside down on a paper towel to drain.
  3. Remove tuna from refrigerator. Pat dry with paper towels.
  4. Preheat grill to medium-high heat. Brush tuna with canola oil and place on grill. Cook 5-6 minutes a side to obtain ‘flavorful’ grill marks and a 145-degree internal temperature or cook to your desired level of doneness. Remove tuna to a plate to cool. Alternately, heat oil in a nonstick skillet over medium-high heat stovetop. Sear tuna 4-5 minutes a side.
  5. Flake tuna into ½” pieces in a large bowl. Fold in Lemon Olive Oil to coat tuna. Add egg, celery, seasoned mayonnaise and mix.
  6. Gently wipe the inside of the tomatoes with a paper towel to remove any remaining liquid. Sprinkle inside each tomato shell with ⅛ tsp. Lemon Finishing Sea Salt. Fill tomatoes with tuna mixture. Place reserved tomato slice at an angle atop.


Put filled tomatoes on a serving tray, our barrel stave platter or on individual plates. 


  • Organic, farmers market, and garden grown products are preferred
  • 1 jar 4 oz. capers
  • 6 medium, firm red or yellow tomatoes
  • 1½ lbs. fresh tuna steaks, prefer line-caught
  • ½ dozen eggs, medium or large
  • 1 bunch celery
▼ Click here to download the recipe card