Ingredients
For the stuffed tomatoes
100g/3½oz tinned tuna, drained
handful fresh parsley, chopped
½ mozzarella ball, cut into cubes
1 tbsp olive oil
salt and freshly ground black pepper
2 ripe tomatoes, tops sliced off and seeds scooped out
For the gremolata
1 garlic clove, finely chopped
6-8 green olives, stones removed, finely chopped
2 lemons, juice only
1 tbsp olive oil
1 tsp white wine vinegar
cos lettuce leaves, to serve

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the stuffed tomatoes, place the tuna, parsley, mozzarella and half the olive oil into a small bowl, season with salt and freshly ground black pepper and mix well.
3. Place the filling mixture into the tomatoes and drizzle over the remaining olive oil.
4. Place the tomatoes onto a non-stick baking sheet and bake in the oven for 6-8 minutes, or until the tomatoes are softened and the filling is beginning to brown on top.
5. For the gremolata, place all the gremolata ingredients into a bowl and mix well.
6. To serve, place the lettuce onto a plate and top with the tomatoes. Sprinkle the gremolata over the tomatoes.