Cold, creamy, and built for a make-ahead table, these fish and egg stuffed tomatoes balance juicy tomato, savory fish, herbs, and just enough richness to feel complete.
Fish and Egg Stuffed Tomatoes
Ingredients
- 6 medium ripe tomatoes
- 1 can fish in oil 140 to 200 g, drained
- 2 hard-boiled eggs finely diced
- 1/4 small onion finely diced
- 2 tbsp fresh herbs finely chopped
- 2 to 3 tbsp mayonnaise
- 25 g grated hard cheese
- kosher salt and black pepper to taste
Instructions
- Slice the tops off the tomatoes and gently scoop out the centers with a spoon.
- Turn the tomatoes cut-side down on a plate and let them drain while you make the filling.
- Mash the fish lightly in a bowl with a fork.
- Stir in the eggs, onion, herbs, and mayonnaise until the filling holds together but still has texture.
- Season with salt and pepper.
- Stand the tomatoes upright and fill each one generously.
- Sprinkle the tops with grated cheese.
- Chill for 15 to 20 minutes before serving so the filling firms slightly and the flavors settle.
Cook’s Note: Choose firm, ripe tomatoes that can hold their shape once hollowed out. Let them drain cut-side down before filling so the centers stay creamy instead of watery.
Why This Recipe Works
Juicy tomato cuts through the richness of the fish and mayonnaise, while egg and herbs keep the filling soft but structured. A short chill helps everything settle without losing contrast.
Best Served With
dark rye, boiled potatoes, or a crisp salad
Pairing Suggestion
Serve with sparkling water, cold tea, or dark rye for a simple, savory contrast.
Leftover Strategy
Store covered in the refrigerator for up to 2 days. Serve cold straight from the fridge, and drain off any extra liquid before serving if needed.
Make It Yours
Use sardines, mackerel, or tuna depending on what you have. Add lemon juice for a brighter finish. Add mustard or horseradish for more bite. Add finely diced pickles or cucumber for crunch. Skip the cheese for a cleaner, colder version.
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