Stuffed Tomatoes with Tuna

For stuffed tomatoes with tuna, wash the tomatoes and remove the stalk. Cut off the upper part of the tomato about 2 cm thick. Then remove the flesh of the tomatoes with a spoon and press through a sieve.

Cut the leek into fine slices. Drain the tuna and mix it in a bowl with the leek and the creme fraiche. Chop the olives and mix them into the filling as well. Season to taste with salt and pepper.

Fill the hollowed out tomatoes with the tuna filling and replace the lids. Mix the strained tomato pulp with a little olive oil and season with salt and pepper and drizzle over the tomatoes.

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