1 cup fresh flat-leaf parsley leaves, roughly chopped
Zest of 1 lemon
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon black pepper
How to Make It
With a paring knife, remove the stem end from each tomato. Scoop out the seeds and pulp and transfer them to a bowl. Add the tuna, capers, parsley, lemon zest and juice, oil, and pepper to the bowl and combine. Spoon this mixture carefully into the hollowed-out tomatoes.