Vickys Tuna-Stuffed Picnic Tomatoes

• 4 large beef tomatoes
• 150 grams can of tuna
• 1 small onion
• 4 tbsp sweetcorn
• 3 tbsp or to taste mayonnaise, my egg-free mayo recipe link below
• 1 tbsp tomato ketchup
• 1 tbsp finely chopped parsley

1. Wash the tomatoes and cut off the tops to use as lids.
2. Scoop out the core and seeds carefully with a spoon
3. Salt the insides then place upsides down over kitchen paper to drain
4. Drain the tuna and flake it with a fork into a bowl.
5. Finely chop the onion and add to the tuna with the parsley, sweetcorn, ketchup and mayo.
6. Season to taste
7. Spoon the tuna filling into the tomatoes, put the lids on and serve on a few lettuce leaves
8. You can use baby bell peppers or hollowed out cucumber instead of tomatoes like in my link below

beef tomatoes, tuna, onion, sweetcorn, mayonnaise, tomato ketchup, parsley

Taken from cookpad.com/us/recipes/334436-vickys-tuna-stuffed-picnic-tomatoes (may not work)