Recipe: Costa Brava Egg and Tuna Filled Tomatoes

COSTA BRAVA EGG AND TUNA FILLED TOMATOES

1 (6 ounce) can tuna, drained
1 small celery heart, thinly sliced
1 medium-size cucumber, peeled, seeded, and diced
1 medium -size red onion, finely chopped
3 hard-boiled eggs, peeled and coarsely chopped
10 pitted green olives, coarsely chopped
1/2 cup mayonnaise, homemade or store-bought, or more to taste
A few sprigs fresh dill, finely chopped
Salt and freshly ground black pepper to taste
8 medium-size ripe tomatoes
1 head leafy lettuce of your choice, separated into leaves (for serving)

Put the tuna in a deep bowl and flake it with a fork. Add the celery, cucumber, onion, eggs, and olives and mix well. Add the mayonnaise and dill and season with salt and pepper. Mix well to blend all the ingredients. Refrigerate for at least 3 hours, or until ready to serve.

ABOUT 1 HOUR BEFORE YOU ARE READY TO SERVE:
Core the tomatoes, then cut them into perfect halves and scoop out their insides, taking care not to puncture the skins. Turn them upside down to get rid of all the water.

TO SERVE:
Fill the tomato cavities with the egg-and-tuna mixture, heaping it a bit high. Place 3 lettuce leaves in the form of a shamrock on each of 8 salad plates. Place 2 tomato halves in the center. Serve immediately.

Makes 8 servings
Source: Twelve Months of Monastery Salads by Victor-Antoine D'Avila-Latourrette