Tuna-stuffed Red Ripe Tomato

Rinse the large red ripe tomatoes and dry them. Use a sharp knife and cut into the top (cut across the full diameter of the tomato) and carefully cut around the insides to remove as much flesh/seeds as possible (allowing room to stuff).

Drain the cans of albacore tuna and put the meat into a large mixing bowl. Use a fork to break up the tuna. Add mayonnaise, sour cream, chives, black pepper and parsley and mix well. Add cheese, if using.

On a large platter/dish place the tomatoes and line the inside of each tomato with a leaf of lettuce. Then scoop in the tuna mixture and fill to capacity.

Cover with plastic wrap and chill in the refrigerator for 2 hours.