Tomates Au Thon
|Canned tuna fish||8 Ounce, drained (1 Can, 225 Gram)|
|Mayonnaise||1⁄4 Pint (150 Milliliter)|
|Freshly ground black pepper||To Taste|
|Finely chopped fresh parsley||1 Teaspoon|
1. Place the tomatoes stalk side down and, with a sharp knife, cut 4 or 5 slices down through each one, leaving it joined at the base, so that it opens out like the leaves of a book.
2. With a fork, blend the tuna fish well with 1 tablespoon of the mayonnaise and the salt and pepper. It can be left coarsely mixed, or blended to a smooth paste according to personal preference.
3. Spoon the fish mixture into each slit in the tomatoes.
4. If the mayonnaise is very stiff, mix it with a little hot water to give a firm coating consistency. If liked, coat the top of each tomato with a spoonful of the remaining mayonnaise and sprinkle with a little chopped parsley.