Tomato stuffed with tuna, sweetcorn and capers

Ingredients

For 1 serving

• Tomatoes3
• Canned tuna in water165 g
• Nonfat Greek yogurt55 g
• Canned sweetcorn55 g
• Green olives30 g
• Capers8 g

Contains: lactose, fish,

In season: June – September

Method

1. Wash the tomatoes, slice a lid off the stalk end and hollow them out with a teaspoon; turn them upside down on kitchen paper to drain.
2. Meanwhile drain the tuna and tinned sweetcorn; rinse the capers and slice the green olives into rings.
3. In a bowl mix the flaked tuna with the Greek yoghurt, sweetcorn, olives and capers until well bound.
4. Fill the tomatoes with the mixture, put the lids back on and serve chilled.