Stuffed tomatoes with rice and tuna

Ingredients for 4 portions

• 200 gRice
• 4Eggs
• 1.5 kgTomato, 8 large, firm
• to tasteSalt
• to tasteBlack pepper
• 350 gTuna, 2 tins, drained
• 200 gMayonnaise
• 2 tbspParsley, chopped
• 8Green olives

On the side

• ½Lettuce, leaves separated

Method

1. Bring a large pan of salted water to the boil and add the rice.
2. Boil the rice for about 15 minutes, until tender. Drain, rinse under cold water and leave to drain well.
3. Meanwhile, put the eggs in a pan of cold water, bring to the boil and cook for 10 minutes. Cool them in cold water.
4. Cut a lid off each tomato and scoop out the seeds and pulp with a teaspoon. Salt the insides and stand the tomatoes upside down to drain.
5. Peel and chop the eggs.
6. Mix the rice with the tuna, eggs, parsley and three quarters of the mayonnaise. Season with salt and pepper.
7. Fill the tomatoes generously and top each with a dollop of the remaining mayonnaise and an olive.
8. Chill the tomatoes for at least 30 minutes, until really cold.
9. Arrange the lettuce leaves on a platter and sit the tomatoes on top.

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