|Freshly ground black pepper||To Taste|
|Canned tuna in oil||8 Ounce (1 Can, 227 Gram)|
|Garlic||1 Clove (5 gm)|
|Lemon juice||1 Teaspoon|
|Diced cucumber||2 Tablespoon|
|Chopped green olives||2 Tablespoon|
Cut a slice from each tomato; if this is done at the stalk end, the tomatoes stand upright more easily.
Carefully scoop out the centre pulp, leaving the cases intact.
Drain them and season lightly.
The right hand column gives suggestions for using the tomato pulp removed.
Drain the tuna and keep the oil.
Break the fish into flakes.
Peel and crush the garlic and blend with the mayonnaise, together with a little of the oil from the tuna and the lemon juice.
Mix with the tuna, cucumber and olives.
Spoon into the tomato cases and top with the slices removed.
Serve on a bed of lettuce.
Any tuna oil left can be used in an oil and lemon dressing to serve with a fish salad.