Tomatoes Stuffed With Tuna

Ingredients

• 2 tomatoes, 340gm Beefsteak
• 200 g tuna, in olive oil, thoroughly drained
• 1 tablespoon capers, drained and rinsed well
• 1 stalk celery, with leaves, thinly sliced and diced. Appox 1/2 cup
• 1 tablespoon parsley, finely chopped
• 2 tablespoons basil, hand ripped into small pieces, about 4 large leaves
• 1/4 cup mayonnaise, light
• 2 tablespoons lemon juice
• salt & pepper

Directions

1. 1

   Wash tomatoes and cut off tops, scoop out the pulp and seeds.

2. 2

   Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp.

3. 3

   In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks.

4. 4

   Add the mayonaise and lemon juice and mix well.

5. 5

   Add salt & pepper to tase, if desired.

6. 6

   Fill the tomato cavities with the tuna mixture and refrigerate about 1 hour before serving.