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Fish and Egg Stuffed Tomatoes

Print Recipe
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.
Prep Time 25 minutes
Servings 4

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.