STUFFED TOMATOES
                                   
6 LARGE RIPE TOMATOES
12 OZ. IMPORTED ITALIAN TUNA FILLETS IN OLIVE OIL
3/4 CUP SLICE BLACK OLIVES
3/4 CUPS CHOPPED PARSLEY
6 OZ. PLAIN ARTICHOKE HEARTS - COARSELY CHOPPED
2 GLOVES MINCED GARLIC
1 SMALL SPANISH ONION - MINCED WELL
½ CUP EXTRA VIRGIN OLIVE OIL

6 LARGE FRESH BASIL LEAVES
SALT AND PEPPER TO TASTE

CUT THE TOPS OFF EACH TOMATO HORIZONTALLY.  SET TOPS ASIDE.

SCOOP SEEDS AND PULP OUT OF EACH TOMATO AND SET ASIDE.

DRAIN TUNA, BUT DO NOT RINSE. FLAKE FILLETS LIGHTLY INTO A BOWL USING A FORK. 

IN SEPARATE BOWL ADD OLIVES, PARSLEY, ONION, ARTICHOKE HEARTS, GARLIC, OLIVE OIL AND MIX WELL.  ADD SALT AND PEPPER TO TASTE.

ADD COMBINED INGREDIENTS INTO THE FLAKED TUNA AND MIX THOROUGHLY.

IF YOU TUNA SALAD IS TOO DRY, ADD SMALL AMOUNTS OF THE TOMATO CENTERS TO MOISTEN AS DESIRED.

FILL EACH TOMATO WITH TUNA FILLING, ADD A FRESH LEAF OF BASIL AND COVER EACH TOMATO WITH IT’S TOP.

CAN BE MADE AHEAD AND REFRIGERATED UNTIL SERVING.

I SERVED THESE AT THE MONDAVI WEDDING REHEARSAL PICNIC AT THE VILLA FRESCOBALDI IN TUSCANY.

              SERVES 6