115 g canned tuna, drained
4 plum tomatoes, halved and seeded
4 tbsp olive oil
2 tbsp sun-dried tomato paste
2 tbsp capers, rinsed
2 tsp lemon juice
2 egg yolks
Finely grated rind of 1 lemon
Salt and pepper
Divide the sun-dried tomato paste among the tomato halves and spread around the inside of the skin.
Roast on a baking tray in oven at 200ºC (400ºF) for 15 minutes and leave to cool.
Process the egg yolks with lemon juice and rind until smooth.
Add the olive oil and process until it thickens.
Add tuna and capers to the previous mixture and season with salt and pepper.
Spoon the tuna mayonnaise into the tomato shells, return to the oven for 5 minutes and serve.