Tuna Stuffed Tomatoes

Tuna Stuffed Tomatoes

Ingredients:

6 ripened tomatoes (but NOT squishy, over-ripe tomatoes)
Sea salt
2 7-ounce cans tuna packed in extremely virgin olive oil, drained
1/2 cup plus additional 2 Tbsp real mayonnaise (NOT “phony” mayonnaise)
2 Tbsp capers
1 Tbsp fresh-squeezed lemon juice
2 tsp Dijon mustard
Salt and freshly-ground pepper to taste
Parsley leaves for garnishment

Slice the tops off the tomatoes and scoop out the seeds and most of the interior walls.  Sprinkle the insides of the tomatoes lightly with salt and invert on paper towels for 1/2 hour to drain off excess moisture.

Mix together the tuna, 1/2-cup of mayonnaise, capers, lemon juice, mustard, salt and pepper, and fill the tomatoes with tuna mixture.

Spread remaining 2 tablespoons mayonnaise on top and garnish with parsley leaves. Serve chilled or at room temperature.

Yield 6 servings.