A delightful twist on the classic stuffed tomatoes, perfect for a light meal or appetizer.
Wash the cherry tomatoes and cut off the tops.
Use a small, sharp knife to make clean cuts.
Scoop out the pulp and seeds from the tomatoes.
A small spoon or melon baller works best for this step.
Chop the tomato pulp finely.
Save the pulp for the filling to avoid waste.
In a bowl, mix the chopped tomato pulp, tuna, capers, celery, parsley, and basil.
Break up the tuna into small pieces for even mixing.
Add mayonnaise and a squeeze of lemon juice to the mixture and stir well.
Adjust the mayonnaise quantity to achieve your desired consistency.
Fill each tomato with the tuna mixture.
Pack the filling gently to avoid splitting the tomatoes.
Chill the stuffed tomatoes in the refrigerator for 30 minutes before serving.
Chilling helps the flavors meld together.
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