salt and pepper
198 g (7 oz) can tuna in oil, drained
5 tbsp mayonnaise
1 tbsp stuffed olives, chopped
2 - 3 drops Tabasco
2 tsp lemon juice
8 sprigs parsley
lettuce leaves, to serve
1. Cut the tops off the tomatoes and set aside. Scoop out the seeds from the tomatoes and discard. Season insides of cases with salt and pepper.
2. Mix together tuna, mayonnaise, olives, Tabasco and lemon juice.
3. Divide tuna mixture between the tomato cases, filling each one generously.
4. Place tomato lids on top of stuffing, pressing down gently to secure. Garnish with
parsley and serve on a bed of lettuce leaves.