Ingredients (serves 4):
- 8 small tomatoes (or 4 large tomatoes)
- 2 X (±85g cans) tuna in brine, drained
- 10 pitted kalamata olives, minced
- 2 tablespoons minced fresh parsley
- 1 tablespoon capers, drained, rinsed
- 1 tablespoon olive oil
- ½ teaspoon minced fresh thyme leaves
- Salt and pepper
Method:
- Line a baking sheet with paper towels.
- Cut a thin slice off the top of each tomato. Gently scoop out tomato seeds and pulp, leaving shell intact.
- Set shells cut side down to drain on paper towels.
- Mix tuna, olives, parsley, capers, olive oil, thyme and pepper, breaking up large chunks. Season with salt and additional pepper, if desired.
- Spoon tuna mixture into tomatoes and serve.