Pomodorini Ripieni

• cherry tomatoes
• tuna in olive oil
• mayonnaise
• capers
• flat leaf Italian parsley
• salt and pepper

1. Wash cherry tomatoes and slice the tops off of them.
2. Carefully core the cherry tomatoes with a paring knife and scoop out the seeds and pulp with a small spoon.
3. Set the hollowed tomatoes upside down unto a baking tray and allow the juices to drain.
4. Dice the tomato pulp, and add it along with the juices and seeds into a bowl.
5. Drain the tuna and stir into the tomato mixture. We used between 1 and 2 cans of tuna for each pint of cherry tomatoes.
6. Add a few spoonfuls of mayonnaise to the creaminess level of your preference.
7. Rinse a handful of capers quickly under water, dice them add them to the mixture. You can use more or fewer capers according to preference.
8. Chop a bunch of flat leaf parsley finely, and stir it into the mixture.
9. Salt and pepper to taste.
10. Carefully stuff the tuna mixture into the cherry tomatoes, taking care not to tear the tomato walls.
11. If you wish, garnish with a small dollop of mayonnaise.

cherry tomatoes, tuna, mayonnaise, capers, flat leaf italian parsley, salt

Taken from food52.com/recipes/14180-pomodorini-ripieni (may not work)