Tomatoes Stuffed With Tuna Salad

• 4 ripe tomatoes
• salt
• 2 5-ounce cans tuna packed in olive oil, drained
• 1 large handful fresh parsley leaves, chopped
• 4 scallions, thinly sliced
• 3 tablespoons really good extra-virgin olive oil, plus more for drizzling
• Juice of 1/2-1 lemon
• pepper
• 1 hard-boiled egg, peeled and coarsely chopped

1. Slice off the top quarter of each tomato.
2. Use a small spoon to carefully scoop out and discard the interior pulp without piercing the tomato walls.
3. Sprinkle the inside of each tomato with a pinch of salt, then turn the tomatoes upside down on a paper towel to drain.
4. Put the tuna in a medium bowl, flaking it with your fingers or a fork.
5. Fold in the parsley, scallions, olive oil, and lemon juice.
6. Season with salt and pepper.
7. Add the hard-boiled egg, mixing gently.
8. Fill each tomato with some of the tuna salad.
9. Drizzle the tomatoes with olive oil before serving.

tomatoes, salt, tuna, handful fresh parsley, scallions, really good extravirgin olive oil, lemon, pepper, egg

Taken from www.foodrepublic.com/recipes/tomatoes-stuffed-with-tuna-salad/ (may not work)