4 vine-ripened tomatoes, stems attached
185 g Sirena canned tuna in springwater, drained and flaked
1 tbsp mayonnaise
¼ cup chopped celery
2 tbsp chopped fresh flat-leaf parsley
zest of ½ lemon
Salt and pepper, to taste
- Carefully cut the tops off the tomatoes ensuring you keep the green stems in tact. Reserve tops. Using a paring knife, core the tomatoes and scoop out the pulp with a spoon so you are left with a 1.5cm tomato shell.
- Combine the remaining ingredients in a bowl and spoon into the tomato shells dividing the mixture evenly. Put the tops back on the tomatoes and serve.