|Firm tomatoes||8 Large|
|Canned tuna fish||3 1⁄2 Ounce (1 Can, 99 Gram)|
|Cooked rice||4 Ounce (100 Gram)|
|Stuffed green olives||6 , chopped|
|Mayonnaise||2 Tablespoon (Leveled)|
|Watercress||1 (For Garnish)|
1. Cut the tomatoes in half horizontally, making a zigzag edge. Scoop out the inside.
2. Drain the tuna fish and flake; add to the rice, olives and mayonnaise, mix well and season to taste.
3. Pile the mixture into the tomato cases, place on a serving dish and garnish with sprigs of watercress.