Ingredients:

  • 4 large (approx. 6 oz / 170g each) firm beefsteak or vine tomatoes
  • 1/2 tsp (3g) kosher salt
  • 2 cans (5 oz / 142g each) tuna packed in water, drained well
  • 1/4 cup (60ml) mayonnaise
  • 2 tbsp (30ml) sweet pickle relish
  • 2 tbsp (30ml) celery, finely diced
  • 1 tbsp (15ml) red onion, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Slice the top 1/4 inch off each tomato.
  2. Scoop out the seeds and pulp with a spoon or melon baller, leaving a 1/4 inch (6mm) wall. Note: Be gentle so you don't poke a hole through the bottom.
  3. Sprinkle a pinch of salt inside each shell.
  4. Place tomatoes upside down on a paper towel for 5 minutes to release excess moisture.
  5. Flake the drained tuna in a medium bowl with a fork until no large chunks remain.
  6. Stir in the mayonnaise, relish, celery, red onion, lemon juice, and Dijon mustard.
  7. Fold in the fresh parsley and black pepper until the mixture is velvety and well combined.
  8. Turn the tomatoes right side up and pat the insides dry with a paper towel.
  9. Heap the tuna mixture into each shell, pressing down gently with a spoon to create a slight mound of Tuna Stuffed Tomatoes.