Instructions: 1. Cook the pasta in plenty of lightly salted boiling water for 4-5 minutes
until al dente. Drain thoroughly and transfer to a bowl. Preheat the oven
to Gas Mark 4/180C/350E

2. Slice the top off each tomato and scoop out
the pulp and seeds. Reserve the tomato shell, roughly chop the pulp and seeds and toss them with the pasta.

3. Add the onion, tuna fish, anchovies,
oregano, capers and olives to the pasta and mix thoroughly. Season to taste
with salt and pepper.

4. Carefully spoon the stuffing mixture into the tomato shells and sprinkle with the parmesan cheese.

5. Place the tomatoes
in a shallow tray or ovenproof dish and cook for 20-30 minutes or until the
tomatoes are tender and the cheese is golden brown. Serve warm.

Cooks note: For a whimsical garnish, save the tomatoes lids and use them
to cap the baked tomatoes.

Preparation Time: 15 minutes

Cooking Time:
20
minutes Calories per serving: 145 Freezing not recommended Ripe tomatoes
filled with flavours of the Mediterranean this dish is ideal for lunch or
supper and can be prepared well in advance too.

Variation: Replace the tuna fish and anchovies with 5 oz (150 g) of cooked
chicken breast, chopped finely. This will increase the Protein Selection to
1 and reduce the Optional Calories to 25 per serving.

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