Make a small cut in the base of each tomato; cover them with boiling water for 30 seconds. Drain and plunge into iced water. Peel the tomatoes, cut off tops and carefully scoop out seeds using a teaspoon. Drain, upside down, on paper towel.Blitz the tuna, parsley and lemon juice in a food processor until smooth. Season to taste.Fill the tomatoes with the tuna, making sure you don’t get any on the outside (a piping bag with a plain nozzle is ideal for this).Pack the tomatoes out on a serving plate and scatter over fresh oregano leaves. Season with freshly ground black pepper.To receive quick and convenient weekday recipes, join our
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