Ingredients

4-6 large ripe tomatoes (around 6 cm in diameter)

1 can (sustainably sourced) tuna in olive oil

2 tbsp chopped tomatoes

2 tbsp dried breadcrumbs

1 chilli, chopped

2 tbsp finely chopped pitted black olives

1 tbsp finely chopped capers

Pinch of dried oregano

1 tbsp chopped parsley

Zest of 1 lemon

Sea salt and black pepper

Extra virgin olive oil

Sourdough or crusty bread

Method

1. Preheat oven to 200°C /180°C fan.

   Slice the top off each tomato, to expose the seeds and flesh. Cut a very fine slice off the base, so the tomato sits flat on the worktop. Use a melon baller or teaspoon to scoop out the flesh. Discard the seeds and tomato water.

2. Chop the tomato flesh and the lid and mix with the tuna, chopped tomatoes, breadcrumbs, chilli, olives, capers, oregano, parsley and lemon zest in a small bowl. Season to taste.

3. Use a teaspoon to stuff the mixture into each tomato. Place on a lined baking tray and drizzle over a little olive oil. Bake for 15-20 mins, or until the tomatoes have softened and the stuffing is hot.

4. Serve with crusty bread.

   Top tip: these tomatoes can also be cooked in an air fryer, at 180°C for around 8-10 minutes, making them super quick and a more efficient use of electricity.