6-ounce cans tuna, drained
capers, roughly chopped
fresh flat-leaf parsley leaves, roughly chopped
zest of 1 lemon
fresh lemon juice
extra-virgin olive oil
- With a paring knife, remove the stem end from each tomato. Scoop out the seeds and pulp into a bowl.
- Add the tuna, capers, parsley, lemon zest and juice, oil, and pepper to the bowl and combine.
- Spoon the mixture carefully into the hollowed-out tomatoes.