6 ripe tomatoes
Salt
2 (7 ounce) cans tuna packed in olive oil, drained
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons capers
1 tablespoon lemon juice
2 teaspoons Dijon-style mustard
Salt and freshly-ground pepper, to taste
Parsley leaves (for garnish)

Slice the tops off the tomatoes and scoop out the seeds and most of the dividing walls inside. Sprinkle the insides of the tomatoes lightly with salt and invert on paper towels for 1/2 hour to drain the excess moisture.

Mix together the tuna, 1/2 cup of the mayonnaise, capers, lemon juice, mustard, salt and pepper. Fill the tomatoes with the tuna mixture. Spread the remaining mayonnaise on top, and garnish with parsley leaves.

Serve chilled or at room temperature.

Serves 6.