RECIPE OF THE WEEK
BY LORI SHEMEK PH.D.

INGREDIENTS

• 2 large tomatoes
• 6 oz. tuna packed in water, drain well
• 1 tablespoon capers
• 1 tablespoon chopped onion
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt, and pepper to taste

DIRECTIONS

1. Slice the top off each tomato.
2. Scoop out the inside of the tomato.
3. Keep only the tomato flesh, and discard the seeds.
4. In a medium bowl, combine the remaining tomato flesh with the tuna, onion, pistachio, capers, parsley, lemon juice, olive oil, salt, and pepper.
5. Divide the mixture, and stuff each tomato.
6. Serve immediately or refrigerate.