Culinary Institute of America Recipe
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Tahini and Tuna-Stuffed Tomatoes

This tuna salad uses hummus (chickpeas and tahini) to bind the tuna. It can also be used as a spread on a grilled vegetable sandwich, as a dip for raw vegetables, or rolled up on its own inside of leafy greens.

These and other great recipes are in CIA's cookbook, The Diabetes-Friendly Kitchen.

Tahini and tuna stuffed tomatoes recipe by the CIA - F



Makes 8 Servings

  • One 15-ounce can chickpeas, drained and rinsed
  • 1⁄3 cup tahini
  • 1 garlic clove, minced
  • 2 green onions, chopped
  • 3 tablespoons minced cilantro
  • 1/4 cup water
  • 1/2 teaspoon sesame oil
  • 1 teaspoon ground cumin
  • Two 5-ounce cans tuna packed in water, drained
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon hot chili sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 plum tomatoes, or other small tomatoes


  1. Purée the chickpeas, tahini, garlic, green onions, 2 tablespoons of the cilantro, the water, sesame oil, cumin, one can of tuna, lemon juice, chili sauce, salt, and pepper in a blender or food processor until smooth.
  2. Add the remaining can of tuna and pulse until the mixture is combined, but some chunks remain.
  3. Cut the tops off the tomatoes and take a thin slice off the bottoms so the tomatoes can sit flat on a plate. Hollow out the tomatoes and stuff with the tuna mixture. Garnish with the remaining 1 tablespoon of cilantro.

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