Stuffed Tomato with Tuna and Olive Salad

For stuffed tomato with tuna olive salad, first put the tuna in a bowl with the oil and pick it apart with a fork. Set aside a few olives for decoration, chop the rest of the olives.

Rinse the capers thoroughly in a sieve under running water, then rub dry in a kitchen towel and chop finely. Wash the parsley, sort if necessary, dry and chop finely.

Peel the garlic clove and cut or press it with the flat back of a kitchen knife. Add everything to the tuna in the bowl, season with salt and pepper, add some more oil and round off with balsamic vinegar.

Let sit at room temperature for 30 minutes so the flavors can blend, then put in the freezer to chill for 30 minutes.

Wash the tomato, rub dry, decoratively cut out a lid, remove the core. Fill the tomato with the tuna salad, decorate with capers on the stem, decorate the lid of the tomato with olives.

Serve with brown bread – with or without butter.

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