(from Super Foods by Dolores Riccio)
1 20-ounce can Italian cannellini (white beans), drained and rinsed
1 6.5-oounce can of tonno (Italian tuna packed in oil), drained
1 celery heart (just the pale inner part), finely chopped, including the leaves
1⁄2 cup finely chopped sweet onion
1⁄4 cup chopped black olives
1⁄4 cup each olive oil and red wine vinegar
1⁄2 teaspoon dried oregano
freshly ground black pepper to taste
8 vine-ripened tomatoes (about 2.5 pounds)
inner leaves of romaine lettuce
In a medium-size bowl, mix all the ingredients, except the tomatoes and lettuce. Allow the mixture to blend flavors by marinating it in the refrigerator for 30 minutes to 1 hour.
Cut the tops off the tomatoes; reserve them. Hollow out the centers and turn them upside down to drain.
Stuff the tomatoes with the filling and set the tops on. Line 6 bowls with lettuce leaves and place a stuffed tomato in each. If there is any extra filling, spoon it around the sides. If the salads are not to be served within 30 minutes, refrigerate them.
Makes 8 servings.