FOR 6 SERVINGS:

• 6 tomatoes
• 2 tbsp. chopped parsley
• 1 new onion
• 1 clove garlic
• 5 tarragon leaves
• 8 3/4 oz. tuna preserved in oil
• 3 tbsp. breadcrumbs
• 4 tbsp. mayonnaise
• salt, pepper extra-vergine olive oil 

Wash and dry the tomatoes, cut them in half horizontally and scoop out the interiors.
Clean and wash the parsley and finely chop it along with the onion, garlic and tarragon leaves. Pass the tuna through a sieve and combine it, the parsley, onion, garlic and tarragon. Mix in the breadcrumbs and mayonnaise and season with salt and pepper. Fill the tomatoes and, shortly before serving, pour over a bit of olive oil.