Tomatoes Stuffed With Tuna - cooking recipe

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

Preparation

Wash tomatoes and cut off tops, scoop out the pulp and seeds.
Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp.
In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks.
Add the mayonaise and lemon juice and mix well.
Add salt & pepper to tase, if desired.
Fill the tomato cavities with the tuna mixture and refrigerate about 1 hour before serving.