Tuna Salad Stuffed Tomatoes

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 6-8 servings
3 cans tuna packed in olive oil, drained
1/2 cup artichokes packed in oil, drained and chopped
1/4 cup black olives, chopped
1/2 small red onion, finely chopped
2 tablespoons capers
2 tablespoons flat-leaf parsley, chopped
Salt and freshly ground black pepper
1 tablespoon lemon juice
1-2 tablespoons olive oil
6-8 tomatoes, tops removed and insides scooped out
2 tablespoons flat-leaf parsley, chopped

Mix together all ingredients in a bowl and season with salt and pepper to taste. Stuff the tomatoes with the tuna mixture and serve.