Tuna-Stuffed Tomatoes
4 large tomatoes
2 can(s) (5-oz) solid white tuna, drained
2 stalks celery, halved lengthwise and thinly sliced
2 tablespoon(s) capers, roughly chopped
1 tablespoon(s) olive oil
1 tablespoon(s) red wine vinegar
Kosher salt and pepper
1/2 cup(s) fresh flat-leaf parsley leaves
Wash your tomatoes well to remove any visible dirt or wax if you did not grow your own tomatoes.
Cut a thin piece off the bottom of each tomato so it will sit level. Cut ¼ inch off the top. Scoop the seeds and pulp out of the tomatoes with a spoon. Reserve the top of the tomatoes for presentation.
Chop the pieces of tomato that you cut from the bottom of the tomatoes and then add the pulp to a large bowl. Add the remaining ingredients, except the parsley, to the tomato and stir well. Fold in the parsley right before serving.
Spoon the mixture evenly into the four scooped out tomatoes. Replace the tops and serve.