Tuna & Artichoke Stuffed Tomatoes

This no-bake stuffed tomato recipe takes no time to prepare and is perfect on a hot summer day!

Serves 4

• 4 large beefsteak tomatoes = 4 grosses tomates "coeur de boeuf" 
• 2 cans (5 oz. each) white tuna (in water), drained = 2 boites (140 g chaque) de thon, égoutté et émietté
• 1 can (14 oz.) artichoke hearts, drained and chopped = 1 boite (400 g) de coeurs d'artichauts, égouttés et coupés en morceaux
• 2 tablespoons capers = 2 cuillères à soupe de capres
• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 1 tablespoon balsamic vinegar = 1 cuillère à soupe de vinaigre balsamique
• Sea salt and freshly ground black pepper = sel et poivre

With a sharp knife, slice off the top of each tomato. If need be, also cut a thin piece off the bottom to make the tomatoes sit flat on a plate. With a spoon, scoop out the pulp and chop roughly. Place in a bowl and add the tuna, artichoke hearts, capers, olive oil, balsamic vinegar, and season with salt and pepper. Toss to combine and spoon the mixture evenly into the tomatoes. Place the tomato tops back on and serve. Enjoy!