Tuna-Stuffed Tomatoes

Serves: to serve 4

Prep Time: 15 Minutes + waiting

Ready In: 15 mins
+ waiting

4 large - firm tomatoes

5 oz - tuna in brine

4 tablespoons - frozen petits pois (small peas)

4 heaped tablespoons - mayonnaise

1 clove - garlic

1 tablespoon - freshly chopped parsley

- salt and pepper

Using a sharp knife, cut away the base of the tomatoes (not the top where the stalk is usually found). Place the off-cuts to one side (these will be circular 'caps' about 1" - 1½" (2.5cm - 3.5cm) in diameter). Using a teaspoon and a short, sharp knife (if necessary) carefully scoop out the insides of the tomatoes, leaving the outer flesh intact. Salt the insides of the tomatoes well and turn them upside-down on absorbent kitchen paper for half-an-hour (or longer) to get rid of some of the water from the flesh. Meanwhile, from the tomato insides that you removed, separate the firm flesh from the wet seeds and discard the seeds. Chop the remaining flesh into small pieces.
Cook the petits pois in boiling water for two minutes then transfer to a dish of cold water to cool them. Drain the tuna and break it into flakes. Peel and crush (mince) the garlic. Mix together the mayonnaise, chopped tomato flesh, tuna flakes, petits pois and garlic and season well with salt and freshly-ground pepper. Mix well then, using a teaspoon, stuff the tomatoes to the top with the mixture. Sprinkle a pinch of chopped parsley over them and replace the 'lids' that you set aside at the beginning... Yummy!