Okay, listen.
At first glance this might seem simple—perhaps even plain. It’s not flashy or covered in trendy toppings, but it’s a smart, easy lunch that deserves more attention than the average tuna sandwich.
If you’ve never tried mixing avocado into tuna, you should. A few years back I mashed avocado into my tuna to create a creamier, fresher take on tuna salad, and I loved it so much I ate it on toast for days. That combination gives the tuna richness without relying on too much mayo, and it’s still one of my favorite quick meals.
This recipe is my twist on the classic tuna-stuffed tomato—something I rarely liked growing up. The traditional version always struck me as odd and heavy on mayo. Roasting the tomatoes concentrates their flavor and makes them soft and juicy, while the tuna mixture is brightened with avocado, white beans and basil. The result is comforting, balanced and surprisingly satisfying.
Right after photographing these, I piled them onto thick slices of toasted rustic bread and sprinkled on extra parmesan. It turned a light appetizer into a filling, delicious lunch. These tomato cups are easy to assemble and bake quickly—perfect for a fast weeknight or a simple weekend meal.
Mini Roasted Tomato Cups with Avocado, White Bean + Tuna Mash
2 to 4, as part of a meal
25 mins
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Ingredients
- 8 small to medium tomatoes, cut in half (campari tomatoes work well)
- 2 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 ounces white chunk or albacore tuna, drained
- 1/3 cup cooked cannellini beans
- 1/2 ripe avocado
- 1 1/2 tablespoons fresh chopped basil leaves
- 2 ounces white cheddar cheese
- 3 tablespoons panko bread crumbs
Instructions
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Preheat the oven to 400°F (200°C). Using a small knife or spoon, gently scoop out the seeds and inner flesh of each tomato half to create cups. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 12–15 minutes, until the tomatoes are juicy and soft but still hold their shape.
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While the tomatoes roast, combine the drained tuna, cannellini beans and avocado in a bowl. Mash with a fork to your preferred texture, then stir in the remaining 1/2 tablespoon olive oil, the remaining salt and pepper, and the chopped basil. Mix until well combined.
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Spoon about 1–2 teaspoons of the tuna mixture into each tomato cup. Top with a sprinkle of white cheddar and panko. Return to the oven for 5–8 minutes, until the cheese melts and the filling is warmed through. Serve warm—these are excellent on their own or placed on toasted bread.
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Totally going to make this up to you tomorrow. Trust me.