Photo: Levi Brown
Prep Time
25 Mins
Yield
Serves: 4 (serving size: 2 small tomatoes, scant 1/2 cup tuna filling)

How to Make It

Step 1

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.

Step 2

Mix tuna, olives, parsley, capers, olive oil, thyme and pepper, breaking up large chunks. Season with salt and additional pepper, if desired.

Step 3

Spoon tuna mixture into tomatoes and serve.

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